Title: Ancho Chili Scented Crown Roast of Pork
Yield: 1 Servings
Ingredients:
----------------- FOR THE PORK ----------------
1 6 to 7 pound center-cut loin of pork tied into a crown roast, bones facing outward
1 oz Dried Ancho chili peppers, soaked in
1/2 cup Hot water until softened, seeds carefully removed, pureed until smooth
1/2 cup Tomato puree or ketchup
1/2 cup Honey
1/2 cup Red wine vinegar
2 tbl Worcestershire sauce
1 tbl Coarsely ground black pepper
1 tbl Ground cumin seed
2 Garlic cloves, finely chopped, about 1 tab
1/4 cup Good Kentucky Bourbon
Salt and pepper
1 Carrot, roughly chopped
1 Onion, roughly chopped
1 Celery stalk, roughly chopped
1/2 cup Dry white wine
3 tbl Flour
3 tbl Rendered pork fat
2 cup Hot chicken broth
Method:
Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape. Ask for the chine bone which will be used to roast the meat on to avoid burning the bottom. In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon.
Season the roast with salt and pepper and brush with Ancho marinade. Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning. Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees F. Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughly cut vegetables and continue to cook until the roast reaches an internal temperature of 150 degrees F. Remove the roast from the pan and allow to stand for 20 minutes before carving.
While the roast is resting make the quick pan gravy by pouring off all of the rendered pork fat, leaving the rough cut vegetables in the pan. Place the roasting pan on the stove top, turn the burner on underneath the roasting pan and continue to cook the vegetables with the chine bone.
Carefully deglaze the pan by adding the wine allowing most of the liquid to cook off before adding the hot chicken broth, reducing the heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux, cooking about 3 to 4 minutes. Using a wire whisk, add the roux to the simmering stock and whip the ingredients together to avoid lumping. Add any remaining marinade to the gravy, then cook for 5 minutes before straining through a fine mesh strainer.
Serve the roast, by carving at the table, with the dressing and gravy on the side.
Yield: 4 to 6 serving
Yield: 1 Servings
Ingredients:
----------------- FOR THE PORK ----------------
1 6 to 7 pound center-cut loin of pork tied into a crown roast, bones facing outward
1 oz Dried Ancho chili peppers, soaked in
1/2 cup Hot water until softened, seeds carefully removed, pureed until smooth
1/2 cup Tomato puree or ketchup
1/2 cup Honey
1/2 cup Red wine vinegar
2 tbl Worcestershire sauce
1 tbl Coarsely ground black pepper
1 tbl Ground cumin seed
2 Garlic cloves, finely chopped, about 1 tab
1/4 cup Good Kentucky Bourbon
Salt and pepper
1 Carrot, roughly chopped
1 Onion, roughly chopped
1 Celery stalk, roughly chopped
1/2 cup Dry white wine
3 tbl Flour
3 tbl Rendered pork fat
2 cup Hot chicken broth
Method:
Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape. Ask for the chine bone which will be used to roast the meat on to avoid burning the bottom. In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon.
Season the roast with salt and pepper and brush with Ancho marinade. Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning. Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees F. Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughly cut vegetables and continue to cook until the roast reaches an internal temperature of 150 degrees F. Remove the roast from the pan and allow to stand for 20 minutes before carving.
While the roast is resting make the quick pan gravy by pouring off all of the rendered pork fat, leaving the rough cut vegetables in the pan. Place the roasting pan on the stove top, turn the burner on underneath the roasting pan and continue to cook the vegetables with the chine bone.
Carefully deglaze the pan by adding the wine allowing most of the liquid to cook off before adding the hot chicken broth, reducing the heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux, cooking about 3 to 4 minutes. Using a wire whisk, add the roux to the simmering stock and whip the ingredients together to avoid lumping. Add any remaining marinade to the gravy, then cook for 5 minutes before straining through a fine mesh strainer.
Serve the roast, by carving at the table, with the dressing and gravy on the side.
Yield: 4 to 6 serving
