A crown roast of pork is a stunning joint of meat often reserved for special occasions.
To make it, two loin rib racks from a pig are French-trimmed to reveal the end bones.
The two racks are then joined together to make a circle. Every two or three bones, a partial cut is made to give the meat flexibility to bend in forming the circle. The ends are stitched together with string.
The rib bones project upwards all around like the pointy bits on a crown. The hollow in the centre is usually stuffed.
After cooking, each rib piece will carve like a pork chop. A scoop of the stuffing is served along with each slice.
Cook a crown roast of pork in an uncovered pan in the oven at 175 C (350 F) for 20 minutes per ½ kg (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 71 C (160 F).
Literature & Lore
This cut of meat is the star of Crown Roast of Pork Day