About this recipe:A stunning centrepiece for any celebratory meal, this elegant roast is amazingly easy to make. Your butcher can tie the roast for you.
50g (2 oz) butter
1 small onion, chopped
1 stalk celery, chopped
1 Granny Smith apple - peeled, cored and chopped
50g (2 oz) fresh breadcrumbs
500g (1 1/4 lb) minced pork
250g (9 oz) pork sausage, casings removed and minced
handful chopped fresh parsley
1/2 teaspoon dried sage
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 (4kg) pork crown roast
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Preheat oven to 180 C / Gas mark 4.
To make stuffing: Melt butter in a large frying pan over medium heat. When foam subsides, add onion and sauté, stirring frequently, for about 5 minutes. Stir in celery and apples; sauté (without browning) about 5 minutes longer. Scrape frying pan contents into a large mixing bowl. Add breadcrumbs, minced pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly.
Fill the centre of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminium foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
Place the crown on a rack in a shallow roasting tin just large enough to hold it comfortably, and roast in the centre of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 80 C. (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
Carefully transfer the crown to a large, heated circular platter. Let the crown rest for about 10 minutes, remove all foil, and then carve.
To carve a crown roast:
Insert a large fork in the side of the crown to steady it and with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.