Ancho Chili Scented Crown Roast Of Pork
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
56
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Tomato Puree1 cup
Honey1 cup
Red Wine Vinegar2 tbsps
Worcestershire Sauce1 tbsp
Ground Cumin Seed1 cup
Bourbon (good kentucky)1
Salt1 cup
White Wine (dry)3 tbsps
Flour3 tbsps
Rendered Pork Fat2 cups
Chicken Broth (hot)Directions:
1
Preheat oven to 425 degree F
2
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
3
Ask for the chine bone which will be used to roast the meat on to avoid burning the bottom
4
In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic
5
Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon
6
Season the roast with salt and pepper and brush with Ancho marinade
7
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
8
Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees F
9
Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture
10
Add the roughly cut vegetables and continue to cook until the roast reaches an internal temperature of 150 degrees F
11
Remove the roast from the pan and allow to stand for 20 minutes before carving
12
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
13
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
14
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
15
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
16
Using a wire whisk, add the roux to the simmering stock and whip the ingredients together to avoid lumping
17
Add any remaining marinade to the gravy, then cook for 5 minutes before straining through a fine mesh strainer
18
Serve the roast, by carving at the table, with the dressing and gravy on the side