Ernest Reynoso Gala

MAJESTIC CROWN ROAST OF PORK

Majestic Crown Roast of Pork
by Ernest Reynoso Gala

1 16-rib crown roast, about three kilos

For the marinade:

1/2 cup soy sauce
1/4 cup brown sugar
1 teaspoon pepper

For the stuffing:

1 kilo ground pork or ground chicken
2 cups sweet ham, coarsely chopped
2 cups white bread cubes, coarsely chopped
1/2 cup chopped onion
1/2 cup celery
1/2 cup pickle relish
1/2 cup raisins
1/2 cup eggs
1 tablespoon rock salt
1 teaspoon pepper

For the garnish:

24 quail eggs
1 can peach halves, drained; reserve syrup

For the sauce:

reserved peach syrup
1/3 cup Magnolia Best Fruits pink guava jam
1 pork cube
2 cups water
1/3 cup cornstarch
drippings from cooked crown roast

Order the crown roast at least two days in advance from a meat shop, such as Monterey. Have the skin and the fat of the pork removed.

Put the crown roast on top of a foil-lined tray. Arrange the ribs into a crown. Rub the meat with the marinade.

For the stuffing:

Mix well the stuffing ingredients in a bowl.

Cover the quail eggs with enough water in a pan. Cook the eggs for seven minutes. Drain. Rinse the eggs under tap water. Peel.

For the sauce:

Combine all the sauce ingredients in a pan. Stir until boiling. Cool. Put in sauce boats.

To assemble:

Pack a quarter of the stuffing into the crown roast. Arrange six quail eggs on the stuffing. Repeat stuffing and lining the roast with the eggs. When done, cover the roast with foil.

Bake at 350°F or 175°C for three-and-a-half hours, or until an Insta-read thermometer reads an internal temperature of 160°C. At this point, the roast will continue cooking.

Transfer the cooked roast on a romaine lettuce-lined tray. Remove the foil. Garnish the top of the roast with peach halves. Brush all over with the sauce.

To serve:    Allow one rib with stuffing per person. Serve with rice and green salad.

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