Pork Crown Roast
;)
-
Social mediaShare
-
Favourites
-
Views299
Recipe-Ingrediants
Today's dish is special and festive. It is dedicated to my hometown, Kymi (ours)... A dish brimming with aromas and elements from Evia. From the wine I'll use for basting (black currant wine) to the thyme and sage gathered from the lush green mountains of Seta.
The Ingredients I'll be using:
• 1 pork crown roast
• 2 dried figs from Kymi
• Half a wine glass of black currant wine from Kymi (or another fruity wine)
• 2 cloves of garlic
• 1 onion
• 2 tbsp olive oil
• Salt, pepper, sage, thyme
• Butcher's twine for tying the meat
• Parchment paper and aluminum foil
Directions
Firstly, when we purchase the pork crown roast from the butcher, we should ask if they can clean the ends of the bones so that they are exposed.
In a blender, combine the onion, garlic, two figs, and blend into a paste.
Lay out the pork crown roast, season it with salt and pepper on both sides, and then generously rub the paste all over the meat. (For enhanced aromas, let it marinate in the fridge for 3-4 hours to bring out their flavors.)
Fold the meat over so that the two ends are joined together, giving it the shape of a crown.
Cover the exposed bones with butcher's twine and then wrap the meat with parchment paper and aluminum foil.
Place it in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit). Estimate about 20-25 minutes of cooking time per half kilogram of weight.
Serve it on a platter with garnishes such as potatoes, rice, etc."
LATEST RECIPES
-
1 -
2 -
3 -
4
