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Ancho Chili Scented Crown Roast Of Pork
Recipe By : COOKING LIVE SHOW #CL8762
Serving Size : 1 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
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***FOR THE PORK***
1 6 pound center-cut loin of pork tied -- (6 to 7)
into a crown roast -- bones facing
-- outward
1 ounce dried ancho chili peppers -- soaked in
1/2 cup hot water until softened -- seeds
carefully removed -- pureed until smooth
1/2 cup tomato puree or ketchup
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin seed
2 garlic cloves -- finely chopped,
-- about 1 tab
1/4 cup good kentucky bourbon
salt and pepper
1 carrot -- roughly chopped
1 onion -- roughly chopped
1 celery stalk -- roughly chopped
1/2 cup dry white wine
3 tablespoons flour
3 tablespoons rendered pork fat
2 cups hot chicken broth
Have your butcher tie the pork roast into the traditional crown roast shape, ch
ine bone removed, split between the ribs to facilitate the formation of the cro
wn shape. Ask for the chine bone which will be used to roast the meat on to avo
id burning the bottom. In a saucepan over medium heat combine the pureed Ancho
chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin
and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes
before removing from the heat and adding the bourbon.
Season the roast with salt and pepper and brush with Ancho marinade. Place the
chine bone in a roasting pan and place the pork roast on the bones: this will p
revent the bottom of the roast from burning. Place the roasting pan into the ov
en and cook for 20 minutes before turning the heat down to 350 degrees F. Brush
the roast at frequent intervals during the cooking process to keep the roast
moist as well as perfumed with the spice mixture. Add the roughly cut vegetable
s and continue to cook until the roast reaches an internal temperature of 150 d
egrees F. Remove the roast from the pan and allow to stand for 20 minutes befor
e carving.
While the roast is resting make the quick pan gravy by pouring off all of the r
endered pork fat, leaving the rough cut vegetables in the pan. Place the roasti
ng pan on the stove top, turn the burner on underneath the roasting pan and con
tinue to cook the vegetables with the chine bone. Carefully deglaze the pan by
adding the wine allowing most o f the liquid to cook off before adding the hot
chicken broth, reducing the heat to a simmer. Meanwhile in a small saucepan com
bine the 3 tablespoons of pork fat with the flour and cook gently to make a lig
ht brown r roux, cooking about 3 to 4 minutes. Using a wire whisk, add the roux
to the simmering stock and whip the ingredients together to avoid lumping. Add
any remaining marinade to the gravy, then cook for 5 minutes before straining
through a fine mesh strainer.
Serve the roast, by carving at the table, with the dressing and gravy on the si
de.
Yield: 4 to 6 serving
Busted by Christopher E. Eaves
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