n roasting pan. Place crown roast, bone ends up, on foil
Place pork roast in roasting pan, resting on
*A 5-pound roast is about 10 to 12 chops, serving 6.
Preheat oven to 350\u00b0.
Rub the sage, cinnamon and cloves over the surface of the pork.
Place it on a rack and roast the pork for 1-1/2 hours or until it registers 160\u00b0 on a meat thermometer. Let the roast rest for 15 minutes, then slice and serve.
Preheat oven to 325\u00b0.
With paring knife, make several small slits at intervals on pork.
Insert in slits half of the ginger. Combine rest of ginger and soy sauce; brush fat side of pork with part of mixture.
Brush several times during roasting.
Roast without a rack for 1 hour and 45 minutes, or until meat thermometer reads 185\u00b0.
Remove from oven; wait 20 minutes before carving.
Garnish with watercress and bananas, baked in orange juice.
live oil. Sprinkle the pork generously with salt and brush
Pierce the skin of the pork all over with a skewer,
Preheat the oven to 450\u00b0F.
Tuck the rosemary into the string around the pork. Place pork in large roasting pan. Rub with oil, then salt. Roast for 40 mins, or until rind blisters. Drain excess fat from dish.
Reduce oven temperature to 350\u00b0F. Roast pork for 1 hour.
Transfer pork to platter. Cover loosely with foil; let stand for 15 mins before carving.
Bring rack of pork and pork belly to room temperature; pat
rill to high. Place the pork, flesh side down, on a
n ground pork, celery, and crumbs.
Cook roast and stuffing
br>Drain the juice off of the pineapple rings.
Put
structions in a bowl. Place roast, fat side up, on a
n.
Stand the crown roast in the prepared roasting
owl. Add bread crumbs, ground pork, sausage meat, parsley, sage,
orm a paste.
Place roast in pan and spread paste
25\u00b0F.
Rub the roast all over with garlic, thyme
Soak the lid of your clay cooker for 1/
alsa jars of water to slow cooker.
Place pork roast on top
ompletely.
Plunge in your roast of pork and marinate in fridge overnight