Nutritional Info

Nutrition Facts

Serving Size 1 (437g)

Calories 1066
Calories from Fat 356 (33%)
Amount Per Serving %DIV
Total Fat 39.5g 61%
Saturated Fat 16.2g 81%
Monounsaturated Fat 16.9g
Polyunsaturated Fat 6.4g
Trans Fat 0.0g
Cholesterol 148.1mg 49%
Sodium 7940.7mg 345%
Potassium 1616.5mg 34%
Total Carbohydrate 127g 42%
Dietary Fiber 12.8g 51%
Sugars 18.7g
Protein 47.6g 95%

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Recipe Description
You can always have your butcher prepare a crown roast for you, if you prefer not to take the time. If you do decide to create your own crown, take a few moments to revel in your accomplishment before digging into your masterpiece.
Prep time
30 min
Cook time
3 hr
Ready In
3 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1/4 Cup(c)  soy sauce
1/2 Cup(c)  parsley, chopped
4 Cup(c)  cooked wild rice
1/2 Cup(c)  roasted peanuts, chopped
15 Ounce(oz)  water chestnuts, drained, rinsed and diced
4 Tablespoon(T)  oil
1/4 Pound(lb)  mushrooms, sliced
1   large onion, minced
1 Clove(clv)  garlic, minced
3 Tablespoon(T)  sugar
3 Cup(c)  chicken broth
1 Teaspoon(t)  garlic powder
1/4 Cup(c)  soy sauce
6   kumquats
2 Pound(lb)  pork crown roast

Preparation

Have butcher prepare a crown roast or try doing it yourself. Buy two rib ends of pork loin with the backbone removed. Cut away meat from tips of bones. Mince and reserve. Make a small cut at the base between each rib. Bend each loin into a half circle. Join the ends together and sew or skewer them with white cord. Heat oven to 425°F, and rub meat with some of the soy sauce mixed with garlic powder. In a large roasting pan, invert roast over a small pyrex cup to help keep the shape. Add only 1 cup chicken broth, 1/4 cup soy sauce, 3 tablespoons sugar and minced garlic to bottom of pan. After 1 hour reduce heat to 350°F, and baste with pan juices. Bake for 1 1/2 hours. If roast browns too quickly, cover with foil. While pork roasts, prepare stuffing. Saute celery, onion, mushrooms and reserved minced pork until tender. Add diced water chestnuts and peanuts and cook only until heated. Add cooked hot wild rice, parsley, salt and fresh pepper to taste. Cover and keep hot. Put the finished roast on a serving platter (without the cup). Heap the center with stuffing and keep hot. To make gravy, pour off all but 1 tablespoon fat. Add remaining 2 cups chicken broth and scrape pan. Bring to a boil and simmer for a few minutes. Correct seasonings. Thicken with 2 tablespoons cornstarch mixed with 1/4 cup water if desired. Put a kumquat on the end of each rib bone and brush with gravy. Decorate platter with parsley sprigs.

Additional notes

Tips: Carving is very simple. All you have to do is carve between the rib bones. The roast crown of pork can be prepared in advance. Bake it for about 1/2 hour, then refrigerate or freeze it. Bake for 1/2 hour before serving (defrost it first if it has been frozen). The stuffing can be made ahead also and refrigerated or frozen separately. Reheat by adding a few tablespoons of hot chicken broth. You can make the gravy ahead, too, but don't thicken it until you are ready to serve it.

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