Gusto
Gusto

Crown Pork Roast

A Is For Apple

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  • Serves:

    12 large chops

Ingredients

  • 2 tbsp (30 ml) fennel seeds
  • 2 tsp (10 ml) whole coriander seeds
  • 2 star anise
  • 1 tbsp (15 ml) minced fresh ginger
  • zest from 2 oranges
  • salt and cracked pepper to taste

Brine:

  • 2 quarts (4 L) water
  • 1 large Spanish onion peeled
  • 1 cup (250 ml) kosher salt
  • ½ cup (125 ml) brown sugar
  • 1 head of garlic cut in half crosswise
  • 1 tbsp (15 ml) whole peppercorns
  • 2 bay leaves
  • 3 sprigs of fresh rosemary
  • 1 full crown rack of pork bones Frenched about 8 lbs (3.6 kg)

 Directions

  1. Place 4 cups (1 L) of the water in a large pot. Roughly dice the onion ½ inch (1.2 cm) squares and add to the pot. Add the salt, sugar, garlic, peppercorns, bay leaves, rosemary and bring to a boil over high heat.
  2. Remove from heat and add the remaining 3 liters (3.17 quarts) of water. Cool completely.
  3. Add the pork to the brine and refrigerate 24 hours.
  4. Remove the pork from brine (discarding brine), rinse and pat dry. Cover the bones individually with foil.
  5. In a coffee mill add the fennel seeds, coriander seeds, pepper and star anise. Grind to a powder.
  6. Place in a bowl.
  7. To the bowl of ground spices add the zest of 2 oranges and the minced ginger. Mix to combine.
  8. Rub the roast all over with spices.
  9. Preheat oven to 325F (176C).
  10. Place the roast in a large roasting pan. Cover the bones with tinfoil.
  11. Place in the oven and roast for 3 1/2 hours or until when a thermometer inserted in the thickest portion reads 140F (60C).
  12. Remove and tent with foil.  Allow the meat to rest covered for 20 minutes.
  13. Slice roast in between the bones.
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