Polynesian Crown Roast Recipe
Ingredients
| Sixteen Chop Crown Pork Roast - 1 | ||
| Celery | 1 1/2 Cup (16 tbs) | |
| Small onion | 1 | |
| Butter | 4 Tablespoon | |
| Ground Lean Pork - 1/2 pound | ||
| Cooked rice | 1 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon (Chutney - 1/4 cup, removed and chopped) | |
| All purpose flour | 1/4 Cup (16 tbs), sifted (Chutney - 1/4 cup, removed and chopped) | |
| Thyme leaf | 1/2 Teaspoon, crushed (Curry Powder - 1 1/2 teaspoons) | |
| Parsley | 2 Tablespoon, finely chopped (Curry Powder - 1 1/2 teaspoons) | |
Directions
MAKING
1) Into a shallow baking pan, place the roast with the rib ends facing up
2) Using foil, wrap up the bones to prevent them from burning while roasting
3) Roast the meat in the oven at 325 F for 1 hour
4) Into a frying pan, dab in the butter and saute the celery and onion till soft
5) Using a slotted spoon, remove and keep aside
6) Using the hands, shape the ground pork into a patty
5) Into the frying pan, fry the pork patty for about 5minutes on each side
6) Break the patty into chunks
7) Add to it the onion mixture, rice, chutney, parsley, curry powder, salt, thyme and toss to combine well
8) Pack into the hollow of the pork
0) Roast the meat till it is cooked through
11) Remove the foil and keep the meat onto a serving platter warmed
12) Drain the drippings from the roasting pan into a measuring jar measuring up to 2 cups
12) Take about 1/4 cup of the drippings and then add 2 cups of water
13) Add in the flour and cock the flour till it thickens
SERVING
14) Carve the meat into slices and serve with the sauce
1) Into a shallow baking pan, place the roast with the rib ends facing up
2) Using foil, wrap up the bones to prevent them from burning while roasting
3) Roast the meat in the oven at 325 F for 1 hour
4) Into a frying pan, dab in the butter and saute the celery and onion till soft
5) Using a slotted spoon, remove and keep aside
6) Using the hands, shape the ground pork into a patty
5) Into the frying pan, fry the pork patty for about 5minutes on each side
6) Break the patty into chunks
7) Add to it the onion mixture, rice, chutney, parsley, curry powder, salt, thyme and toss to combine well
8) Pack into the hollow of the pork
0) Roast the meat till it is cooked through
11) Remove the foil and keep the meat onto a serving platter warmed
12) Drain the drippings from the roasting pan into a measuring jar measuring up to 2 cups
12) Take about 1/4 cup of the drippings and then add 2 cups of water
13) Add in the flour and cock the flour till it thickens
SERVING
14) Carve the meat into slices and serve with the sauce
Chef
