Crown or Candle-Roasted,Pork Loin,Spareribs

Crown or Candle- Roasted

Ingredients:

Whole pork loin            Pepper

1-1/2 Tbsps. salt            Cubes of salt pork

Method:

            Roll the loin into a circular shape and fasten together, French rib ends. Rub salt and pepper into meat. Cover tip of each Frenched bone with salt pork. Roast in a moderate oven (350 F.) allowing 30 minutes per pound. To serve, replace salt pork with paper frills. If desired, centre of meat may be filled with stuffing. For candle roast, do not roll ribs but leave loin in one straight piece. Roast with fat side up.

Variation:

Crown Roast Spareribs

          Wipe with a damp cloth 2 full slabs of pork spareribs. Sew or skewer the ends together, arrange the ribs upright in a Dutch oven or braising pan and fill the centre with one of my stuffing’s .for pork. Top the stuffed crown with a 1/2-inch layer of pork sausage meat seasoned with salt, pepper, and age. Pour 1/2 cup water into the braising pan and add a generous mirepoix of 8 peppercorns, 1/4 cup diced carrot, 3 Tbsp. diced onion, and a pinch of thyme. Braise the spareribs in a moderate oven (350 F.) for 1-1/4 hours. Serve on a heated platter with strained pan gravy and apple sauce.

© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.