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Crown Roast of Pork


Crown Roast of Pork

Stuffed Crown Roast of Pork
© Denzil Green


A Crown Roast of Pork is two loin rib racks joined together to make a circle. Every two or three bones, a partial cut is made to give the meat flexibility to bend. The ends are stitched together with string.

The ribs project upwards all around like the pointy bits on a crown. The hollow in the centre can be stuffed.

After cooking, each rib piece will carve like a pork chop.

Cooking Tips

Cook a Crown Roast of pork in an uncovered pan in the oven at 350 F / 175 C for 20 minutes per pound.

This is a relatively expensive joint of meat; consider using an instant read meat thermometer so that you're not tempted to dry it out through overcooking. The roast is cooked when the internal temperature hits 160 F / 71 C.



Literature & Lore

This cut of meat is the star of Crown Roast of Pork Day

See also:

Pork

Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

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Citation

Oulton, Randal. "Crown Roast of Pork." CooksInfo.com. Published 08 January 2004; revised 21 October 2012. Web. Accessed 11/20/2017. <http://www.cooksinfo.com/crown-roast>.

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