English cuisine
Ingredients:
- 16 rib pork rib crown roast, (about 8 pounds).
- 2 cups uncooked rice.
- 1 cup uncooked wild and long grain rice.
- 14 oz package dried apricots.
- ½ tsp ground cinnamon.
- ½ cup pecans, coarsely chopped.
- 6 ½ oz can frozen orange juice
concentrate, thawed.
- ½ cup honey.
- 2 tbsp butter.
- Orange slices (optional).
Directions:
- The easiest way to obtain a crown
roast is to order it from a butcher, who can do the work of cutting the heavy
bones and tying the roasts in a circle.
- Buy two pork loins with ribs of the
same size, only the center rib portion of the loin. - Have the butcher slice
vertically through the backbone between each rib of two center-cut pork loins.
The cuts enable you to curve the ribs and allow you to carve the meat after
it’s roasted.
- Cut the fat and meat off the curved
side of the rib bones. Cut down as far as the eye of the loin.
- Trim the meat from between the ribs
to leave the bones exposed. Save the meat for another purpose or mince it and
add it to the stuffing.
- Curve the loins as far as possible
to make half-circles. The flat side of the ribs will be on the outside and the
meaty, chop side will be on the inside of the crown.
- Thread heavy cotton twine on the pointed
tip of a metal poultry skewer. If you have a butcher’s larding needle, use it
for this purpose.
- Start with the end rib of one of
the loins and insert the skewer through the meat near the bone at the base of
the crown.
- Poke the twine through. Repeat with
the last rib on the other loin. Tie the two ends of twine together in a knot.
- Tie the tips of the last ribs
together in a knot.
- Firmly bend the meat in a circle
until the other two ends of the loins join.
- Thread the twine on the tip of the
skewer. Insert the skewer through the meat near the bone.
- Repeat on the other loin. Tie the
two together. Tie the tips of the ribs together.
- Place the crown in a round metal
pan, such as a 10-or 12-inch cake pan to help it hold its shape while roasting.
- The crown can be prepared up to two
days in advance and refrigerated until ready to serve.
- Cover each exposed rib with
aluminum foil to prevent the tips from charring in the oven.
- Roast in a preheated oven until a
meat thermometer registers 155 F to 160 F. Remove from oven. Allow 18 to 20
minutes a pound.
- Allow the meat to rest for 10 to 15
minutes before slicing into chops. Remove foil tips from ribs and decorate with
kumquats or figs if desired.
- Place roast, bone tips up, on rack
in a shallow roasting pan.