• Home
  • Crown roast of pork
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
pork ribs 1,7 kg
bulb onion 400 g
vegetable oil 10 g
garlic 3 cloves
rosemary ¼ tsp
thyme ¼ tsp
dried basil ¼ tsp
ground black pepper ½ tsp
salt
For the filling
smoked pork belly 150 g
bulb onion 130 g
celery stalk 4 pcs
apple 300 g
cognac 30 g
butter 30 g
vegetable oil
salt

Nutritional information

cal
242,80
prot
9,45
fat
21,29
carbs
3,20
Share

Crown roast of pork

Crown roast of pork

Ingredients

  • For the filling

You’ll have to make some effort to make this festive dish but you will definitely be rewarded but your guests’ appraisal. These juicy pork ribs will be complemented by some light flavourful side. We recommend serving it with onion sauce, the recipe for which you may also find on our website.


Irina Obukhova

Recipe author

It all began with gingerbread: they began to get better, she wanted to shoot them on a technique more professional than a digital soap box. Irina got on courses on a food photo, and it was hooked! For the practice of shooting it was necessary to shoot something every day - so, she was carried away by cooking. Every day she learns something new: both the possibilities of her camera, and new dishes!

Steps

1
Done

Step 1

Prepare and weigh the ingredients. Wash and pat dry the ribs. Choose not separate ones but a bone-in rib roast 12-13 cm wide. Peel the onion and garlic.

2
Done

Step 2

Cut off the meat leaving 3 cm from the edges. Cut the meat around each bone.

3
Done

Step 3

Trim the meat.

4
Done

Step 4

Make sure you remove all the meat around the bones and trim them well. Use a honeycomb towel and twist around each bone.

5
Done

Step 5

Cut the onions in 4 parts and slice them. Mince the garlic; add salt, spices and rosemary and thyme leaves. Sprinkle this mixture over the meat and rub slightly. Cover with a cling film and leave for 2 hours or overnight.

6
Done

Step 6

Preheat the oven to 250°C. Remove the onions, shape in circle and tie with a cooking thread. Wrap the bones in foil. Grease a baking form with some oil, transfer the ribs into it and bake for 15 mins. Reduce the temperature to 180°C and bake for an hour.

7
Done

Step 7

Prepare the filling: dice the smoked belly.

8
Done

Step 8

Cut the onions in 4 parts and slice them, slice the celery. Fry the belly with a little oil till golden, add the onion and celery and quick fry them till transparent.

9
Done

Step 9

Peel and chop the apples. Heat the butter in a separate pan, add the apples and cook for 2-3 mins, then add the cognac.

10
Done

Step 10

Combine the apples with the onion mixture, cook for 2 mins and season with salt. If you want, add some spices.

11
Done

Step 11

Remove the meat crown from the oven, remove the foil, and fill the inside part with the filling. Bake for 15 mins.

12
Done

Step 12

Remove the meat from the oven, leave for 15 mins, remove the thread, decorate the dish and serve with onion sauce.

13
Done

Step 13

Crown roast of pork is done. Enjoy your meal!

Crown roast of pork

You’ll have to make some effort to make this festive dish but you will definitely be rewarded but your guests’ appraisal. These juicy pork ribs will be complemented by some light flavourful side. We recommend serving it with onion sauce, the recipe for which you may also find on our website.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 4 hours

Ингредиенты

  • 1,7 kg pork ribs
  • 400 g bulb onion
  • 10 g vegetable oil
  • 3 cloves garlic
  • ¼ tsp rosemary
  • ¼ tsp thyme
  • ¼ tsp dried basil
  • ½ tsp ground black pepper
  • salt
  • 150 g smoked pork belly
  • 130 g bulb onion
  • 4 pcs celery stalk
  • 300 g apple
  • 30 g cognac
  • 30 g butter
  • vegetable oil
  • salt

Способ приготовления

  • Prepare and weigh the ingredients. Wash and pat dry the ribs. Choose not separate ones but a bone-in rib roast 12-13 cm wide. Peel the onion and garlic.

  • Cut off the meat leaving 3 cm from the edges. Cut the meat around each bone.

  • Trim the meat.

  • Make sure you remove all the meat around the bones and trim them well. Use a honeycomb towel and twist around each bone.

  • Cut the onions in 4 parts and slice them. Mince the garlic; add salt, spices and rosemary and thyme leaves. Sprinkle this mixture over the meat and rub slightly. Cover with a cling film and leave for 2 hours or overnight.

  • Preheat the oven to 250°C. Remove the onions, shape in circle and tie with a cooking thread. Wrap the bones in foil. Grease a baking form with some oil, transfer the ribs into it and bake for 15 mins. Reduce the temperature to 180°C and bake for an hour.

  • Prepare the filling: dice the smoked belly.

  • Cut the onions in 4 parts and slice them, slice the celery. Fry the belly with a little oil till golden, add the onion and celery and quick fry them till transparent.

  • Peel and chop the apples. Heat the butter in a separate pan, add the apples and cook for 2-3 mins, then add the cognac.

  • Combine the apples with the onion mixture, cook for 2 mins and season with salt. If you want, add some spices.

  • Remove the meat crown from the oven, remove the foil, and fill the inside part with the filling. Bake for 15 mins.

  • Remove the meat from the oven, leave for 15 mins, remove the thread, decorate the dish and serve with onion sauce.

  • Crown roast of pork is done. Enjoy your meal!

previous
Coffee crepes a la tiramisu
next
Pasta with pears, bacon and creamy sauce
previous
Coffee crepes a la tiramisu
next
Pasta with pears, bacon and creamy sauce

Add Your Comment