Crown Roast of Pork and Sides

While the focal point of this dinner is the stately crown roast of pork, we also show you how to prepare a few complimentary sides for a complete Christmas dinner!

Don’t worry about the meat coming out dry, we’ve got a few foolproof tricks to ensure its perfectly moist and soft:

  • Cooking on the bone
  • Tenderizing the meat in a brine
  • Cooking for longer at lower heat
  • Letting the meat rest for 15-20 minutes before serving

You’ll find detailed instructions for all of these steps in the preparation method below. As always, we prepared this entire meal in Zepter Masterpiece Cookware. Thanks to surgical grade 316-L stainless steel, from which all of our cookware is constructed, advanced URA non-stick technology and innovative design, Zepter Masterpiece Cookware ensures maximum nutrient and flavor retention, with no need for additional oil, water or fats.

Tip: Order your crown roast (a cut that comes from the loin) from your local butcher a few days in advance to ensure availability!

INGREDIENTS (8 servings)

  • 1 pork crown (about 3.5 kg)

For the brine

  • 100 g honey
  • 2 tbsp. sea salt (to tenderize the meat)
  • 5-6 cloves of garlic
  • 10 peppercorns
  • A few sprigs of rosemary
  • A few sprigs of sage

For the marinade

  • 2 tsp. grainy mustard
  • 2-3 cloves garlic
  • 1 tsp. finely chopped sage
  • 1 tsp. finely chopped rosemary
  • Pepper

To garnish

  • 1 bunch fresh sage
  • 200-300 g kumquats

For the sour cherry sauce

  • 300 g pitted sour cherries
  • 70 ml whiskey
  • 2 tbsp. honey
  • 1 sprig rosemary

For the brussels sprouts

  • 1 kg brussels sprouts
  • 50 g thinly sliced pancetta
  • 1 red onion
  • 150 g blue cheese
  • 1 pomegranate
  • 70 g cashews
  • Pepper
  • Olive oil

For the caramelized carrots

  • 1 kg carrots
  • 2 tsp. honey
  • 50 ml whiskey
  • 2 tbsp. balsamic vinegar
  • Pinch of cinnamon
  • Pepper
  • Olive oil

PREPARATION

  • Mix the ingredients for the brine and cook in a Zepter Masterpiece Z-1620-SC saucepot for 5-10 minutes, or until the honey dissolves
  • Remove the saucepot from the heat, leave to cool, then strain and add 1 L of cold water
  • Place the pork into a Zepter Masterpiece Z-2030 pot and pour over the brine. Let sit at room temperature for an hour or two
  • Remove the pork crown from the brine and dry well, then coat in the marinade
  • At this point, create the “crown” shape by rolling the meat into itself until you have a circular shape. Once you have the shape, tie with a string to secure

  • Wrap the tips of the bones in aluminum foil to avoid burning and bake at 170°C for 3 to 3 and a half hours
  • Using a meat thermometer, check on the roast from time to time. Once it reaches a temperature of 70°C, turn up the heat to 250°C and bake for a few more minutes to achieve a crust
  • Remove the roast from the oven, cover with aluminum foil and let rest for 30 minutes
  • Place on Zepter Black & White porcelain serving plate, garnish with sage and kumquats and serve

For the sour cherry sauce

  • Pour the sour cherries, whiskey and honey into a Zepter Masterpiece Z-1620-SC saucepot and cook at low heat 90°C for 10 minutes, or until the sauce starts to achieve a syrupy consistency
  • During the last few minutes of cooking, add finely chopped rosemary
  • Serve in Zepter Black & White porcelain gravy boat

For the brussels sprouts

  • Add thinly sliced pancetta to a Zepter Masterpiece Z-V3025Z grill pan and cook until slightly crisped (the pancetta will continue to crisp as it dries)
  • Remove and lay out on a paper towel to soak up excess fat
  • Add cleaned and washed brussels sprouts and sliced onion to the same grill pan where you previously cooked the pancetta
  • Cover and cook at 90°C for 10 minutes
  • Serve in Zepter Black & White porcelain serving bowl and season with olive oil, pepper, pomegranate seeds, cashews and the pancetta

For the caramelized carrots

  • Peel and roughly chop the carrots

  • Add them to a Zepter Masterpiece Z-V3025Z grill pan and cook at 90°C for 30 minutes, covered

  • Once the carrots have softened, uncover the grill pan and add the honey, whiskey and balsamic vinegar. Turn the temperature up to 120°C and cook for a few more minutes, or until the liquid in the pan evaporates
  • Serve the carrots in Zepter Black & White porcelain and season with olive oil, salt and a pinch of cinnamon

Tip: Store any leftovers in VacSy containers for freshness that lasts up to twice as long!

 

 

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *