Crown Roast of Pork with Apple and Onion Stuffing
- 1 loaf egg bread, brioche or challah, =cubed into 1” dice and crisped in a low oven until cubes are firm and dry
- Olive oil
- 4 Tablespoons butter
- 3 apples, cored and cubed
- 1 medium onion, chopped
- 1 Tablespoon each fresh sage, thyme, rosemary
- 1 cup chopped parsley
- 2 egg yolks (optional)
- Chicken or veggie stock - warmed – 2 cups
- Salt and Pepper
- 1 Pork Rib Roast 12-13 ribs (approx 10 lb)
- Salt, Pepper, Olive Oil
- Heavy duty butcher twine
- Meat Thermometer
- 1 gallon water
- 1 cup salt
- ½ cup sugar
- Handful of peppercorns
- 3 bay leaves
- 1 white onion, quartered
Directions for the Stuffing:
Sauté onions and apples slowly in olive or canola oil until translucent and sweet. Into a large buttered casserole add the cubed bread, herbs and apple/onion mixture. Mix with your hands and add egg yolk to bind and enrich it. Add 1-2 cups warm stock until mixture is moist but not soggy. Season with salt and pepper, dot with remaining butter and set aside.
Directions for the Roast:
Have your butcher trim your roast, cut off the chine bone (vertebrae), and French the bones . You can either shape your roast into a crown (by slitting the underside of the rack between the bones to make it more pliable), tying it with butcher twine, or roast it whole (or in 2 halves) in the oven. The key here is the REVERSE SEAR METHOD. But first we’ll brine your roast to insure it is moist, juicy and flavorful.
Directions for the Brine:
Dissolve salt and sugar in the water, add peppercorns, onions and bay leaves. Put in a large plastic bag or clean 5 gallon bucket or cooler, add the pork, cover with ice (if using a bucket or cooler) and brine for 6-12 hours. Remove from solution , rinse briefly, and pat dry the roast.
Instructions to prepare the final dish:
Preheat your oven to 250 and remove upper racks to create room. Liberally sprinkle your roast with olive oil, salt and pepper. Tie into a crown or cut the roast in half and with bones in the middle, interlace the two mini-roasts so they stand up in your pan.
Roast at 250 for approximately 2 hours until internal temperature is 140. Take roast out to rest and tent with foil for 15-30 minutes. Turn oven up to 500F. At this point, while the oven is heating up more, cover your stuffing with foil and heat for 10 – 15 minutes until heated through. Once your crown has rested and the oven temp is 500, remove foil and place in oven for 10 minutes until browned and crisped. Remove from the oven, fill cavity with heated stuffing, and rest again for at least 10 minutes before serving.
Slice 1-1 ½ chops/person and serve atop stuffing. Garnish with the season’s bounty.