Ingredients for Crown Roast of Pork with Onion and Bread-Crumb Stuffing

• 900g onions, finely chopped (900g )

• 2 1/2 Teelöffel Salz

• 1 1/2 sticks (170g ) unsalted butter

• 2 Esslöffel gehackter frischer Salbei

• 1 tablespoon chopped fresh marjoram

• 1 Teelöffel schwarzer Pfeffer

• 1 1/2 tablespoons cider vinegar

• 120ml trockener Weißwein

• 1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor

• 350g pork mince (usually comes with crown roast, see below)

• 100g fein gehackter Sellerie

• 1 teaspoon finely chopped fresh sage

• 1 teaspoon finely chopped fresh marjoram or thyme

• 2 Teelöffel Salz

• 1/2 Teelöffel schwarzer Pfeffer

• 1 (9- to 10-lb) crown roast of pork, rib ends frenched (pork mince reserved for stuffing, above)

• 350ml Wasser

• 120ml trockener Weißwein

• 350 ml natriumreduierte Hühnerbrühe

• 2 teaspoons cornflour, dissolved in 2 tablespoons water

• 2 tablespoons cold unsalted butter

• ein sofort ablesbares Thermometer

Cook onions with 1 1/2 teaspoons salt in 80g butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.

Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 80g butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.

Reserve 240ml onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in pork mince, celery, and crumbs.

Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 177°C.

Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 475ml stuffing loosely in centre, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.

Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into centre of meat (do not touch bones) registers 68°C, 2 1/4 to 2 3/4 hours total.

Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 218°C (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.

Transfer pork to a platter and let stand 30 minutes.

Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornflour mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.

Carve pork and serve with stuffing and sauce.

Haftungsausschluss

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