Crown Roast of Pork

Looking for more holiday meal ideas? Pork is a traditional meat for many holidays.    You see beautiful pictures of a Crown Roast of Pork in magazines, sometimes with those cute little paper chef hats on each bone (called paper frills) and think they’re complicated to make… but they aren’t. In fact, it is an excellent choice for both the experienced and the novice cook.

First stop… the Butcher

I know I’ve said this before… the butcher… a good one.. is your friend. I have had loads of help from my grocery stores' butchers. They’re eager to help and really have a wealth of information.

But… as with many experts who are passionate about their subject… a butcher going on about your choices can overwhelm you with information. The best advice I can give you… do a little reading before hand… so when you ask your butcher for help.. you’re not lost in all the information.

Ordering a Crown Roast

I highly recommend that you order it in advance. With the holiday still a week away, stop by the butcher and ask how much advance notice you will need to give him to order a Crown Roast of Pork. While you’re there, ask him what size he recommends for the number of people you plan to serve. Then go home and do a little research, plan your menu and then order your meat.

I have gotten burned too often by either not ordering enough or way too much. In all fairness to the butcher, he doesn’t know what else I plan on serving and just what kind of meat eaters are among my guests. Take his recommendation and think about it before ordering. I’d recommend two chops per person as a generous serving.

So Just What is a Crown Roast of Pork?



A Crown Roast of Pork is made up of pork rib roast/ rack of pork. It’s formed by tying the rack into a circle with the ribs standing up. I have always had the butcher do it.

Before roasting … or it can also be barbecued… there is a bit of prep work that needs to be done. I have always had the butcher do this also. The roast needs to be … what is called… “Frenched”. What this means is … the meat needs to be cut away from the end of each rib so that part of each bone is exposed.

Cooking Methods

Okay so now you have your roast… let’s go over your cooking options. Roasting is by far your best choice. It is easy and pretty hassle free. It leaves you time to concentrate on other parts of your meal.

If you live where barbecuing is even an option.... read on.... There are articles on how to barbecue one, but they are few and far between….  here is an article to help you. I have never barbecued one and not sure I ever will, I like roasting mine.

The National Pork Board follows the guidance of the US Department of Agriculture recommendations, which say to cook roasts to an internal temperature of 145 degrees F., followed by a 3-10 minute rest time.

Roast in a shallow pan, uncovered, at 350 degrees F for 12 minutes a pound and be sure to check the internal temperature with a meat thermometer. Cover the ends of the bone with a strip of foil.

Brining

Brining is marinating meat in a salty liquid, usually water, and sometimes with other liquids, such as, in the case of pork, apple cider.

Many people brine their crown roasts before roasting, it makes the meat tender and does infuse flavor also. 

Basting

There are a variety of basting sauces to use… typically the roast is seasoned and basted before and periodically during roasting.

Stuffing

Some recipes stuff the center and then cook the roast stuffed… some cook them separately and spoon the stuffing into the hollow just before serving. Both methods are good… it can just be personal choice which method to go with.

A word of caution, stuffing it and roasting it stuffed can be tricky… you don’t want the meat to be done and the stuffing not. Make sure you don’t overstuff it.

I recommend making them separately and spooning the stuffing in before serving or cooking them separately and spooning some of the stuffing in the center about 30 minutes before the roast is finished cooking, then returning it to the oven, this way everything is thoroughly cooked and the stuffing in the center has a little crust on top when it comes out of the oven.

As with the basting sauce, stuffings vary widely and are really personal choice. My Apple Cranberry Stuffing recipe was actually a recipe I found years ago and was for a Crown Roast of Pork…. I used it for Cornish Game Hens and have used it for turkey almost every Thanksgiving since.

How to Carve a Crown Roast

Insert a large carving fork in the side between two ribs to steady it. Using a large sharp carving knife, cut down each rib to cut each chop off.

Need Roasting Pans, Accessories, Recipe Ideas or Even Wine Pairings?

Check out Williams Sonoma, they have everything you may want to add to your kitchen supplies and they have wonderful recipe ideas and serving ideas. The wonderful main picture above is for their Brined Crown Roast of Pork.

I hope I took some of the mystery out making a Crown Roast of Pork and inspired you to try it. Pork is always a wonderful choice, easy to make and low in fat… after all … it is the other white meat.






Source: www.porkbeinspired.com

Photos:
Raw Crown Roast of Pork by Pork Be Inspired
Header picture by Williams Sonoma

Everything You Need to Know About Buying a Ham

With Easter just around the corner and with ham as one of the most popular meats cooked for Easter, I thought it would be a good idea to post a buying guide to buying ham.

Admittedly, I knew little about buying ham and what all the things on various labels meant until a few years ago when I came across an excellent buying guide from Cuisine at Home (Issue 50 April 2005)….

You can buy the expensive spiral-sliced hams available from various specialty stores, but the taste of a great ham baked yourself can’t be beaten.

Hams are very easy to bake… the buying is where most cooks lose interest… labels can be confusing… and all the choices overwhelming… leading most cooks to wonder if they are making the correct choice… so they retreat and buy those expensive spiral hams.

This guide should answer most of your questions… or at the very least take some of the mystery out of buying a good ham. This is from Cuisine at Home…

I hope you find it helpful.







Butt Half

You can buy ham one of three ways: whole, shank or butt. Whole ham is hard to carve, the shank has too much connective tissue, the butt… is easiest. The large muscles of the ham make it easy to carve and you will have pure meat slices.

Bone-In

A bone-in or semi-boneless ham- is what you should look for.... not a boneless ham  A boneless ham is nothing more than ground ham that’s mixed with a binder and re-formed.

Bone-in ham is still easy to carve and will serve 2-3 people per pound.

No Slices Removed

Have you ever seen those nice individually-wrapped slices called “ham steaks”?

They are taken from the center of a ham… slices that should be on your ham.

Look for the word “portion” ... you don't want it....it's missing the best slices...it has those tasty ham steak slices taken from the center of it..

Look for a half that says “no slices removed”.

Natural Juices or Water Added

Labels that read “Natural Juices”, “No Water Added”, or “Water Added” are what you should look for.

Natural Juice and No Water Added hams are excellent, but can be hard to cook – they can dry out unless you use a recipe that uses a moist heat (liquid in the bottom of the pan below the rack that the ham is on)

Water added hams are moist and easy to slice.

Don't waste your money on anything that says, “Ham and Water Product Added” is not the best, these hams are spongy and weak tasting.

Photo from Williams Sonoma - Baked Ham with a Brown Sugar, Rum and Cayenne Glaze... click the link to go their recipe

Crock Pot Savory Pork Chops

 

Easy with virtually no prep… this terrific Crock Pot recipe for Pork Chops is truly a delicious homestyle comfort food.  Served with mashed potatoes, rice or noodles and a vegetable… this dish is definitely satisfying.

TIPS

Before going further… I know this recipe uses convenience items.. canned cream of mushroom soup, onion soup mix and pork gravy packets… but try it.. the flavor is just great… really.

You can use (as I do) the 98% fat free cream of mushroom soup… it really doesn’t change the dish and is lower fat.

Some recipes brown the pork chops first in a skillet… something you could definitely do.. but honestly I don’t feel you need to… the chops come out fork tender and full of flavor from simmering in the delicious gravy.

I was tempted to name my recipe “Smothered” Pork Chops but after simmering in the crock pot so long, the onions and mushrooms cook down that it really isn’t as evident that they’re there .. not like when this dish is made on top of the stove and not cooked so long.

That brings me to the question of why make this dish in the Crock Pot instead of on top of the stove.   Make no mistake both methods are good…. but there are good reasons to use the Crock Pot.

First, convenience… just put the ingredients in the pot and go… it cooks itself.  Second… it does reduce the fat content somewhat by not browning the pork chops.  And finally..  perhaps the best reason.. the meat becomes so fork tender it melts in your mouth.

For those not liking the mushrooms.. you can leave them out… adjust the beef broth to 1 ½ cups to compensate for the lack of moisture added by fresh mushrooms cooking.

Likewise, if you use canned or bottled mushrooms, increase the beef broth to 1 ½ cups.  I highly recommend using fresh mushrooms.. they really are the best.

Some recipes use chicken broth instead of beef… I like to use beef because it has more flavor and gives this dish a more savory flavor… if you prefer, you can sub chicken broth.

If you like your gravy thicker… you can use 2 packets of Pork Gravy mix… we like it thicker so I use 2 packets … or you can use one and if you find it too thin to your liking … you can add the additional packet at that point or add cornstarch by removing some liquid and adding 1-2 teaspoons cornstarch… and combining it in a small bowl until smooth then adding it back into the pot…. Let it simmer for at least 30 minutes on high before serving.  I do recommend using the 2 packets from the start.

I prefer a name brand gravy mix over store brand.. you can use whatever brand you prefer.

If you love the flavor of mushrooms, considering using Portobello mushrooms.. they will add a nice earthy flavor.

You can use bone in or boneless pork chops.. I use boneless.

This makes enough gravy for up to 6 pork chops.

Try this really easy and totally delicious dish!

Recipe:  Crock Pot Savory Pork Chops

All you need:

4 boneless pork chops

2 cans Campbell’s Cream of Mushroom Soup *See TIPS

1 cup beef broth *See TIPS

1 packet Lipton’s onion soup/dip mix

1-2 packets Pork Gravy mix *See TIPS (I use 2)

1 pkg (16 oz.) fresh mushrooms, cleaned and thickly sliced

2 medium onions, halved and sliced

Fresh chopped parsley for garnish

All you need to do:

Place the pork chops in the crock pot.  Place the mushrooms and onions over the meat.

In a bowl combine the remaining ingredients (except parsley) until mixed then pour the mixture on top of the meat, onions and mushrooms.  Cook on high for 5 hours or low for 7-8 hours.

Sprinkle chopped fresh parsley for garnish.

 

Pork and Black Bean Chili

This delicious meal can be on the table in under an hour.. hearty and healthy… low in fat and carbs..  a meal everyone can love.  Perfect for tailgating or even just watching the game… quick and easy so you don’t miss the action!

As the commercials say… pork is the “other” white meat… I thought I would try this … basically substituting lean ground pork for the beef .. and black beans for the kidney beans…. and adjusting the other ingredient quantities to get the right consistency without adding carbs.

TIPS

Ground pork is not always in the meat case at the supermarket… just ask the butcher for some.. I’ve never had a problem getting it even in our small grocery store.

Because the meat is lean ..  you do need to ad a tablespoon of olive oil when browning the meat with the  onions and garlic… I wouldn’t recommend cutting that out.

I used a variety of bell peppers…. they add nice color and the milder flavors of red and yellow peppers blend nicely with the green ones… you can use any one of them or a combination… whatever you prefer or what you have on hand.

For this recipe I added a small can of Hunts tomato sauce.. they come in “flavors”.. I used the roasted garlic one.. it has a nice light garlic flavor to the sauce.. you can plan or any other variety you want.  It adds a nice smooth texture to the chili.. you can leave it out.. but it really “moved” the cooking right along since this recipe can be on the table pretty fast.

I used Hunts canned tomatoes… I happened to use the Spicy Red Pepper one.. again.. any variety you prefer will work…

Another “add-in” that will be good with this chili is corn.. frozen or a can of drained corn.. just another way to change it up a bit.

This will make 4-6 servings (depending on size of the servings).

Serve this with shredded cheddar cheese, chopped green onion and sour cream for toppings… a truly delicious meal!

Recipe:  Pork and Black Bean Chili

All you need:

1 pound lean ground pork

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 yellow pepper, diced

1 green pepper, diced

1 red pepper diced

2 cans black beans, rinsed and drained

1 can Hunts canned tomatoes *See TIPS

1 (8 oz.) can Hunts tomato Sauce *See TIPS

2 teaspoons cumin

1 tablespoon chili powder

½ teaspoon cayenne

1 teaspoon salt

1 tablespoons paprika

Toppings:

Shredded cheddar cheese

Chopped green onion (both white and green parts)

Sour Cream

All you have to do:

In a large pot over medium high heat, heat 1 tablespoon olive oil.  Brown the meat, breaking it up as it cooks.  When meat is almost completely cooked and lightly brown in spots, add the onions and garlic.  Cook until the onions are soft.. do not allow them to brown.

Add the remaining ingredients and bring to a steady simmer… lower the heat a bit if necessary andcook for 25 minutes, stirring periodically.

Serve with toppings along side.

Baked Swedish Meatballs

My Mother made wonderful Swedish Meatballs… she lost the recipe in their move … so we had to re-create it from memory…

I loved them but my only complaint was they were a bit greasy for me…. so I went about changing the recipe to keep the flavors and cut the grease…

TIPS

These are rich.. but that’s what makes them so yummy… I wouldn’t recommend that you skimp on some of the ingredients… like the heavy cream… there isn’t much in the mix.. but it makes a huge difference.

Another important ingredient is sour cream.. it adds a little tang to the sauce… it nicely counter balances the rich meatballs... I use the real deal… the lower fat sour cream will give it a different taste.. but if you like it … by all means try it.

I use white bread or sometimes Italian bread.. I remove the crusts.  If the bread is a day or two old.. all the better.

I used my mini chopper to chop the onion really fine.. it’s quick and easy and does a great job.

If you don’t have allspice.. in this recipe you can substitute a sprinkle (heavy handed) of cinnamon and a very light sprinkle of ground cloves.. I wouldn’t add more nutmeg since it’s already in the recipe.

I use my cookie scoop to scoop out the meat.. then I roll them into balls.. this way they are all even size and a good size for a meal. 

Many recipes fry the meatballs first.. I don’t… depending on the grease that comes out of the meatballs… I use that from my baking pan.. if I don’t have enough or any grease… I make up the difference with butter when making the sauce.

Serve these with noodles… or make them smaller and serve them as a cocktail meatball for a party.

Recipe:  Baked Swedish Meatballs

All you need:

For the Meatballs:

¾ pound lean ground beef

½ pound ground pork

1 egg

3 slices white bread, crusts removed and torn into pieces

½ cup heavy cream

1 small onion, finely chopped

2 tablespoons butter

¼ teaspoon nutmeg

¼ teaspoon allspice *See TIPS

1/8 teaspoon ground ginger

Butter flavor cooking oil spray

For the Sauce:

2 tablespoons pan drippings or butter *See TIPS

3 tablespoons flour

2 cups beef broth

1 teaspoon instant coffee

Sprinkle of salt and pepper

Sprinkle of nutmeg

½ cup sour cream

All you need to do:

Preheat the oven to 400 degrees F.

Line a baking pan with non-stick foil and spray it with butter flavor cooking oil spray.

Put the bread in a small bowl and pour the heavy cream over it.  Set it aside.  Occasionally push the bread down into the heavy cream so it absorbs the cream.

In a small skillet, melt the butter over medium high heat. Add the onions and cook until soft and starting to brown… don’t let them get really dark.. just a little brown.. if they start browning too much too fast.. just lower the heat a little.  Set them aside to cool.

In a large bowl, combine the beef, pork, egg, soaked bread, cooked onion, nutmeg, ginger and allspice.  Mix well with your hands.. it will be very wet and sticky.  Roll into small balls (*See TIPS) and place on the prepared baking pan.

Bake for 20 minutes at 400 degrees.  Remove from the oven and reduce the heat to 350 degrees.  During the last 10 minutes of baking, make the sauce.

To make the Sauce:

In a medium sauce pan, heat the pan drippings and/or butter.  Add the flour and stir to combine.. cook for a minute to cook off the flour taste. 

Slowly add the beef broth, whisking it in as you pour… whisk until smooth.  Add the instant coffee, salt, pepper and nutmeg.  

Remove from the heat and add the sour cream, whisking until completely incorporated and sauce is smooth.

Place the meatballs in a baking dish, then pour the sauce over them so they are covered (some may poke out of the sauce.. just make sure that you spoon sauce over them to wet them with the sauce.

Cover with foil and bake at 350 degrees F for 30-40 minutes until the sauce is bubbly.

Serve over buttered noodles.

Jagerschnitzel

Today's post is a delicious recipe for a terrific German dish called Jagerschnitzel. Schnitzel is the basis for a number of schnitzel recipes. Jagerschnitzel has a wonderful mushroom sauce over the schnitzel. It’s often served with spaetzle (German dumpling noodles) or noodles.

A perfect recipe .. just in time for Oktoberfest!

TIPS

The recipe is very easy and can be made somewhat ahead if using this dish to entertain. The schnitzels can be kept warm and the sauce kept warm on the stove.

Don’t make the schnitzels too far in advance though as they will dry out in the oven. I wouldn’t keep them for more than an hour in the oven… lay a sheet of foil over them, don’t crimp the sides… you don’t want the warming plate to have steam and take away the crispiness of the schnitzel.

I hope you try this wonderful dish.








Recipe: Jagerschnitzel

All you need:

For the Schnitzel:

Thin veal, pork , or chicken cutlets
Plain bread crumbs (about 1 cup for 4-6 cutlets)
2 eggs with a dash of milk, beaten
Flour seasoned with salt and pepper (amount depends on the quantity of cutlets)… about ½ cup for 4-6 cutlets
2 tablespoons butter
2 tablespoons olive oil

For the sauce:

2 tablespoons butter
1 medium onion, finely diced
8 ounces fresh mushrooms, sliced
1 ½ cups beef broth
1 tablespoon cornstarch
½ cup sour cream

All you need to do:

To make the Schnitzel:

Preheat the oven to 250 degrees F.

Set up 3 bowls (wide bowls, if possible)

In one bowl, mix the flour, salt and pepper.

In another bowl, beat the eggs and milk until well combined.

In another bowl, add the bread crumbs.

Dip the cutlets, one at a time, first in the flour (make sure the entire cutlet is covered in flour).

Then dip the floured cutlet in the egg mixture.

Then dip the cutlet in the bread crumbs, covering the cutlet completely.

Place on a plate and repeat the steps until all cutlets have been breaded.

At this point, you can cover the cutlets and store in the refrigerator until you’re ready to fry them.

When ready to fry, heat a large skillet on medium high heat.

Add the butter and olive oil to the skillet. Do not let butter burn.

When the butter is melted, add the cutlets to the skillet.

Cook until the bottom is brown and crispy (about 3 minutes).

Flip the cutlets and cook the other side until brown and crispy (about two minutes).

Remove cutlets from the skillet and lay on paper towels to pat off excess grease.

Put the cutlets on a oven proof plate and keep warm in the preheated oven while you cook the remaining cutlets. Cover loosely with foil…. you don’t want moisture from the steam to make the cutlets lose their crispiness.

When ready to serve… pour a small amount of sauce over the schnitzels.

To make the sauce:

In a large skillet, over medium high heat, melt the 2 tablespoons of butter.

Add the onions and sauté until they’re translucent.

Add the mushrooms and cook an additional few minutes until the mushrooms are soft.

Add the cornstarch to the 1 ½ cups of beef broth (in the measuring cup)… with a fork, beat it until the cornstarch is incorporated.

Lower the heat to medium.

Pour the beef broth into the skillet and simmer until the sauce begins to thicken.

You just want it to gently simmer… adjust heat as necessary.

Lower the heat to low.

Stir in the sour cream and continue to cook over low heat until sauce is thickened.

Do not allow sauce to boil.

Spoon sauce over cutlets and serve.

Crock Pot German Red Cabbage and Pork Ribs

This easy recipe for German Red Cabbage and Pork Ribs is a delicious “all in one” meal that virtually cooks itself. 

The recipe combines my German Red Cabbage Recipe with Pork Ribs… the only difference is that in this recipe I use apple juice instead of water and add apples to enhance the flavors….a very easy recipe and fool-proof.

TIPS

I like to buy the individual servings of applesauce…. It’s great for use in recipes .. since most recipes don’t require much … it’s also good because it’s just the two of us… when I was using the jars of applesauce, I always ended up throwing out a considerable amount left in the jar since it was just two much for two.

Make sure to use natural or original applesauce for this recipe.. not the kind with cinnamon.

Apple cider vinegar is an important ingredient.. while plain vinegar can be substituted.. I don’t recommend it… cider vinegar really adds flavor.

I use Granny Smith apples for this recipe… make sure they are peeled… I peel them and cut them into thick wedges… they essentially disappear during cooking…. they just dissolve.

If you want them still to be there when you serve them, you can add them late in the cooking… put them in about an hour before the end of cooking.

Because the apples “draw” liquid… there can be a lot of liquid at the end of cooking.. it’s really not a problem… just remove the contents of the slow cooker with a slotted spoon.

I like to serve this with Spaetzle or German Potato Pancakes… you could also serve this with noodles or mashed potatoes.

I sometimes reserve some of the pan drippings (after making the bacon and searing the meat)….. and I make pork gravy to drizzle over the meat and spaetzle. 

To make gravy:  Just heat about 2-3 tablespoons of the mixed drippings in a sauce pan and add 2 tablespoons flour… mix well… cook for about 3 minutes to cook off the flour taste…. In a measuring cup combine 1 tablespoon flour… add ¼ cup chicken or vegetable broth … whisk until smooth… add it to the saucepan, whisking constantly.  When it’s smooth and no lumps.. slowly add ¾ cup more broth.. whisk until smooth and thickened.   Salt and pepper to taste.

If you don’t have enough drippings (you should) but if you don’t.. add melted butter to the drippings to make up the shortage.

Because of the slow cooking, meat becomes so tender and infused with all the flavors… a totally delicious meal!

Recipe:  Crock Pot German Red Cabbage and Pork Ribs

All you need:

4 slices thick sliced bacon

6 country style pork ribs

1 small/medium head of red cabbage, thinly shredded

1 medium onion, sliced

½ cup apple cider vinegar

¼ cup apple juice

2 Granny Smith apples, peeled and sliced *See TIPS

3 tablespoons sugar

A pinch of ground cloves

Salt to taste

All you have to do:

In a large skillet, cook the diced bacon over medium heat until a good bit of the bacon grease has been rendered… stirring frequently… make sure the bacon remains soft not crisp.

Remove all but about 2-3 tablespoons of bacon grease.

Sprinkle the pork ribs with salt and pepper.  Add the pork ribs to the skillet and quickly sear the meat on all sides over medium high heat.  Remove the ribs from the skillet and place them on the bottom of the crock pot.

Meanwhile, In a large bowl toss the red cabbage, onions and apples to mix thoroughly.  When the pork ribs are in the slow cooker, put the cabbage mixture on top of the ribs in the slow cooker.

Add the cider vinegar, apple juice, sugar, and ground cloves to the skillet you seared the pork ribs in, heat to boiling.   Remove the skillet from the heat and pour the mixture over the red cabbage in the slow cooker.  Use a spatula to get the last bit of the mixture out of the skillet.

Cook on low for 5 hours.

Remove the red cabbage and ribs with a slotted spoon and salt the cabbage to taste.

Serve with Spaetzle, German Potato Pancakes, noodles or mashed potatoes (whatever you prefer).   

All about Crown Roast of Pork

Looking for more holiday meal ideas? Pork is a traditional meat for many holidays, Easter being the most popular. You see beautiful pictures of a Crown Roast of Pork in magazines, sometimes with those cute little paper chef hats on each bone (called paper frills) and think they’re complicated to make… but they aren’t. In fact, it is an excellent choice for both the experienced and the novice cook.

First stop… the Butcher

I know I’ve said this before… the butcher… a good one.. is your friend. I have had loads of help from my grocery stores' butchers. They’re eager to help and really have a wealth of information.

But… as with many experts who are passionate about their subject… a butcher going on about your choices can overwhelm you with information. The best advice I can give you… do a little reading before hand… so when you ask your butcher for help.. you’re not lost in all the information.

Ordering a Crown Roast

I highly recommend that you order it in advance. With the holiday still a couple of weeks away, stop by the butcher and ask how much advance notice you will need to give him to order a Crown Roast of Pork. While you’re there, ask him what size he recommends for the number of people you plan to serve. Then go home and do a little research, plan your menu and then order your meat.

I have gotten burned too often by either not ordering enough or way too much. In all fairness to the butcher, he doesn’t know what else I plan on serving and just what kind of meat eaters are among my guests. Take his recommendation and think about it before ordering. I’d recommend two chops per person as a generous serving.

So Just What is a Crown Roast of Pork?



A Crown Roast of Pork is made up of pork rib roast/ rack of pork. It’s formed by tying the rack into a circle with the ribs standing up. I have always had the butcher do it.

Before roasting … or it can also be barbecued… there is a bit of prep work that needs to be done. I have always had the butcher do this also. The roast needs to be … what is called… “Frenched”. What this means is … the meat needs to be cut away from the end of each rib so that part of each bone is exposed.

Cooking Methods

Okay so now you have your roast… let’s go over your cooking options. Roasting is by far your best choice. It is easy and pretty hassle free. It leaves you time to concentrate on other parts of your meal.

There are articles on how to barbecue one, but they are few and far between…. However.. if you are intent on barbecuing… here is an article to help you. I have never barbecued one and not sure I ever will, I like roasting mine.

The National Pork Board follows the guidance of the US Department of Agriculture recommendations, which say to cook roasts to an internal temperature of 145 degrees F., followed by a 3-10 minute rest time.

Roast in a shallow pan, uncovered, at 350 degrees F for 12 minutes a pound and be sure to check the internal temperature with a meat thermometer. Cover the ends of the bone with a strip of foil.

Brining

Brining is marinating meat in a salty liquid, usually water, and sometimes with other liquids, such as, in the case of pork, apple cider.

Many people brine their crown roasts before roasting, it makes the meat tender and does infuse flavor also. There are a number of popular recipes, one of the best is by Williams Sonoma.


Basting

There are a variety of basting sauces to use… typically the roast is seasoned and basted before and periodically during roasting.

Stuffing

Some recipes stuff the center and then cook the roast stuffed… some cook them separately and spoon the stuffing into the hollow just before serving. Both methods are good… it can just be personal choice which method to go with.

A word of caution, stuffing it and roasting it stuffed can be tricky… you don’t want the meat to be done and the stuffing not. Make sure you don’t overstuff it.

I recommend making them separately and spooning the stuffing in before serving or cooking them separately and spooning some of the stuffing in the center about 30 minutes before the roast is finished cooking, then returning it to the oven, this way everything is thoroughly cooked and the stuffing in the center has a little crust on top when it comes out of the oven.

As with the basting sauce, stuffings vary widely and are really personal choice. My Apple Cranberry Stuffing recipe was actually a recipe I found years ago and was for a Crown Roast of Pork…. I used it for Cornish Game Hens and have used it for turkey almost every Thanksgiving since.

How to Carve a Crown Roast

Insert a large carving fork in the side between two ribs to steady it. Using a large sharp carving knife, cut down each rib to cut each chop off.

Need Roasting Pans, Accessories, Recipe Ideas or Even Wine Pairings?

Check out Williams Sonoma, they have everything you may want to add to your kitchen supplies and they have wonderful recipe ideas and serving ideas. The wonderful main picture above is for their Brined Crown Roast of Pork.

I hope I took some of the mystery out making a Crown Roast of Pork and inspired you to try it. Pork is always a wonderful choice, easy to make and low in fat… after all … it is the other white meat.






Source: www.porkbeinspired.com

Photos:
Raw Crown Roast of Pork by Pork Be Inspired
Header picture by Williams Sonoma

Recipe: Sweet and Sour Pork

As Chinese New Year’s celebrations draw to a close this year… I thought another Asian recipe should be in order… these recipes are always good on a menu anytime of the year….. so I decided on the ever popular Sweet and Sour Pork.

This dish is a take-out menu favorite… one I would order fairly often when our group at work would order take-out for lunch. Making the dish at home is much easier than you think… as with most Asian meals… prep is the name of the game… while the actual cooking time is very short.

TIPS

Using a wok will make things infinitely easier… however … if you don’t have one.. don’t let that deter you from making this delicious dish…. you can fry the pork pieces in a skillet or a pot… and stir fry the pepper and onion in a skillet.

The batter for the pork is very thick… like thick pancake batter… that’s just the way it should be.

Drop the pork cubes in the batter and use a spoon to scoop it out and drop them in the oil…

The Sweet and Sour Sauce is very quick and easy to make… and can be made ahead… which I highly recommend.. it saves you having to think about making another ingredient… and saves time on clean-up too…. just make it ahead and store it in the fridge.

I use my Sweet and Sour Sauce recipe.. click here for it. For this dish I double the sauce recipe… although without doubling it.. it will make just enough for this dish.. but it’s always good to have a little extra… it stores easily.

I use self rising flour in this recipe… if you haven’t tried using self rising flour … I suggest you try it… it really is terrific for making things like this and muffins and breads.

If you use all-purpose flour… simply add ¼ teaspoon salt and 1 ½ teaspoons baking powder … be sure to mix these into the flour first… I suggest using a wire whisk so it gets mixed in evenly.

Don’t get take-out… make your own!






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Recipe: Sweet and Sour Pork

All you need:

1 pound pork butt, cut into cubes
2 ½ cups self rising flour
2 tablespoons cornstarch
½ teaspoon salt
Sprinkling of white pepper
1 ½ cups water
Oil for frying (about 1 quart)
Sweet and Sour Sauce (store bought or homemade)
1 tablespoon oil
1 medium onion cut into wide pieces
1 green bell pepper cut into wide pieces
1 small can pineapple chunks, drained
Green onion, chopped
White rice, cooked

All you need to do:

If making the Sweet and Sour Sauce, mix it in a medium bowl and set aside.

Mix the flour, cornstarch, salt, pepper and water in a large bowl.

Drop the pork cubes in and stir to coat them well.

In a large pot, large skillet or wok, heat the oil for frying. The oil should be at 360 degrees F.

Drop the coated pork pieces into the hot fat in batches. Cook for about 10 minutes. Drain on paper towels.

In a large skillet, heat the 1 tablespoon oil over medium high heat.

Add the onions, green pepper and pineapple chunks, stir fry them for about 3 minutes,
Place the cooked pork in a large serving dish.

Add the stir fried onion, green pepper and pineapple chunks.

Pour the Sweet and Sour Sauce over everything and sprinkle with chopped green onion.

Serve with white rice.

Recipe: Hoppin’ John

I find in interesting the differences in foods and traditions that different regional areas have. Many are influenced by the ethnic background of those in the area.

Hoppin’ John is no exception. A traditional Southern dish, Hoppin’ John has it’s roots in West Africa. It’s a version of beans and rice, typically made with black eyed peas, onions, peppers and either bacon or ham hocks, or smoked ham is also sometimes used. Ham hocks are usually used in Southern versions.

This dish is traditionally served on New Year’s Day. The black eyed beans are thought to bring luck in the New Year. It is, however, popular year round…. and I would think the good luck will continue if you serve it after New Year’s day.

I made the pictured dish with ham hocks, being in the south, I wanted to stick to the southern version… I must tell you though… I prefer using smoked bacon or smoked ham. Ham hocks tend to be salty and although fairly inexpensive, the amount of usable meat on the bone is minimal and is more labor intensive than simply using smoked bacon and smoked ham makes it meatier. The choice is yours as to which one you use.

TIPS

There is some leeway with ingredients here…. as I mentioned…













You can choose between ham hocks, smoked ham or bacon.














Onions and celery are a must…. Chopped green and red bell peppers are not in all recipes .. although I highly recommend them, they add so much flavor.









And of course black eyed peas.



Some cooks use water instead of chicken broth… again.. I highly recommend the broth… it adds flavor.

Seasoning varies from recipe to recipe… I use my Cajun Seasoning.. for the recipe .. click the link… or you can use a commercially made Cajun Seasoning.

You can use dried beans, soaked overnight in water, then rinsed… or canned… which are drained and rinsed… I wrote the recipe to use canned… saves a bit of time and works just as well.

I used 1 full (32 oz.) container of chicken broth… but you may need a little more.. depending on how long you boil the dish and how hard it simmers… your broth may evaporate and you may need to add a little additional broth… so be prepared with more on hand than the 32 oz. container.

This recipe will make 4-6 servings

The dish is easy to make … doesn’t take long to put together and cook and is delicious to boot!






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Recipe: Hoppin’ John

All you need:

1 tablespoon olive oil
1 large or several small ham hocks or 5 strips smoked bacon (chopped)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 ribs celery, chopped
2 large garlic cloves, chopped
1 (32 oz.) container chicken broth * you may need a little additional broth (SeeTIPS)
2 cans black eyed peas, drained and rinsed
1 bay leaf
2 teaspoons Cajun Seasoning
2 green onions (optional garnish)
Cooked rice

All you need to do:



Heat the oil over medium high heat in a large pot.

Add the ham hocks or bacon or smoked ham, whichever you have decided to use.




Sear the meat for about a minute… if using bacon, stir a few times and when it has started to render fat and start to curl…





Then add the chopped peppers, celery, onions and garlic. Stir well.








Add the beans and broth.

Add the bay leaf and Cajun Seasoning and bring to a boil.





Lower the heat and continue to simmer for about 1 ½ hours or until the peas are tender.

Remove the bay leaf.

If using ham hocks or smoked ham… remove the meat and allow to cool until you can handle it… remove the meat from the bone and chop. Add the meat back into the pot.

Serve over hot rice and garnish with chopped green onions (optional).

Recipe: Hungarian Pork Goulash

This recipe for Hungarian Pork Goulash is started on the stove and finished using a crock pot… so easy and convenient… and so delicious with a little bit of sharpness of the Hungarian Paprika and the creaminess of the sour cream.

Having grown up in a German Hungarian house, loving Hungarian food just came naturally. Many Americans call a ground beef mixture “goulash”… that’s not what this is… nothing remotely like it.

You can also make this completely on the stove in a Dutch oven or stew pot.

TIPS

I used a little more paprika than I listed here… ours has definitely a zip to it… I used 1 ½ teaspoons sweet Hungarian paprika and 1 teaspoon hot Hungarian Paprika.

Start with the measurements in the directions and add more to your tastes if you like.

The brand and freshness of the paprika will greatly affect the sharpness of the paprika.

You should be able to find both Sweet and Hot Hungarian Paprika in the grocery store in the spice section.

If you can find pork stew meat, ask the butcher to cut you some.

Cook the onions in whatever grease from the meat and bacon are left. If you don’t have much grease left.. add a bit of olive oil. Don’t add much, just enough to cook the onions and garlic until soft.

It is important to remove the skillet form the heat then add the paprika. Don’t add the paprika over the heat.

Add the sour cream at the very end, just before serving.

I wasn’t going to be home while it was in the crock pot, so I added red peppers just before I left the house. Ideally, add them about half way through cooking so they keep some of their “substance”. Adding them like I did doesn’t hurt the dish, it just makes them soft.

Use the entire large onion, I only tell you to cut it in half so the slices are smaller.

This recipe will make about 4 servings when served over noodles.

I hope you try this delicious dish!






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Recipe: Hungarian Pork Goulash

All you need:

2 slices smoked bacon
1 ½ pound pork stew meat
¾ cup flour
¼ teaspoon garlic powder
Salt and pepper
1 large onion, cut in half then sliced
2 large garlic gloves, finely chopped
About 1 ½ tablespoons of olive oil
1 teaspoon Sweet Hungarian Paprika * See Tips
¾ teaspoon Hot Paprika *See Tips
Chicken stock or broth
1 red bell pepper, sliced
¾ cup sour cream
Cooked Noodles

All you need to do:

Cook the bacon in a large skillet until cooked but still pliable (not crispy). Drain the bacon on paper towels.

In the meantime, mix the flour, garlic powder, salt and pepper in a wide bowl.

Dredge the meat in the seasoned flour.

Brown the meat in the bacon drippings over medium high heat.

Remove the meat with a slotted spoon and put in a crock pot.

Add the onions and garlic to the skillet and add any needed olive oil (see Tips).

Lower the heat to medium and cook the onions and garlic until soft. Stir frequently and do not allow them to brown.

REMOVE the onions and garlic from the heat. Add the paprika and mix well.

Add the onion and garlic mixture to the crock pot.

Add enough chicken stock or broth to cover.

Cook on high until it simmers, then reduce the heat to low and cook about 5 hours.

Add the sliced red bell pepper about ½ way through cooking. (see Tips)

Add more chicken stock as needed.

When cooking is complete, turn off the crockpot and remove a ladle of cooking liquid to a bowl. Add the sour cream and whisk until smooth.

Add the sour cream mixture back into the pot and stir well.

Serve over hot buttered noodles.

Recipe: Crock Pot BBQ Ribs

This recipe for Crock Pot BBQ Ribs is such delicious timesaver… let the crock pot do the work for you… how great is a weeknight meal that all you have to do is make the sides? I don’t know about you.. but I love that kind of recipe. Sometimes you just don’t have time to BBQ on the grill or maybe the weather isn’t cooperating… this recipe is the answer!

The slow cooking makes the meat so tender it literally falls off the bone.

There is barely anything to this recipe… you can hardly call it a recipe!

TIPS

A lot of recipes skip the oven baking part… I highly recommend you do it… it’s quick enough and really does render the fat a bit so you don’t have a greasy meal.

I sprinkle my ribs with salt and pepper and garlic powder… you can leave the garlic powder off if you prefer… but I think it adds a little extra flavor.

I remove the membrane and cut the ribs into single or 2-3 rib sections, depending on how many people I’m feeding.. If it’s just two of us.. I cut them into singles.

You can use any BBQ sauce you like… I have a great BBQ Sauce posted… or use a commercial brand you like.

I left off quantities because they really don’t matter… just use enough BBQ sauce to have some in the bottom of the pot and have a good amount on top of the ribs to coat them.

If you use a commercial BBQ sauce, you will need a little less than a bottle for 4-6 ribs.

I served this with Loaded mashed Potatoes, Coleslaw and Corn Bread.

I hope you enjoy this great meal!






Recipe: Crock Pot BBQ Ribs

All you need:

Pork ribs
BBQ Sauce (homemade or commercial)
Salt
Pepper
Garlic powder

All you have to do:

Preheat the oven to 400 degrees F.

Lay the ribs on a foil lined baking pan.

Season lightly with salt, pepper and garlic powder.

Bake for 30 minutes, turning once.

Put about a cup of BBQ sauce in the bottom of a crock pot.

Remove the ribs from the oven and place in the crock pot.

Pour more BBQ sauce over the ribs.

Set the crock pot on low and cook for 8 hours.

Serve hot with additional BBQ Sauce.

Now how easy is that??

Here are some other great recipes you may want to try:




Loaded Mashed Potatoes








Coleslaw








Corn Bread