Crispy Crackling Pork With Herb Rice Stuffing Marions Kitchen Recipes

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE

Steps:

• In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
• While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

CROWN ROAST OF PORK WITH SPICY RICE STUFFING

Steps:

• Cut a circle of aluminum foil roughly the shape of the crown roast and place in center of roasting pan. Put the pork on it. Fill inside of roast with stuffing, packing it firmly as you go. The filling should reach the top; smooth it over with a spatula and cover stuffing (but not meat) with aluminum foil.
• Coat meat with vegetable oil and dust lightly with salt; season generously with pepper. Press dried rosemary sprigs around the exterior. Scatter onions around roast and cook about 2 hours in the preheated oven. Baste occasionally.
• Transfer pork to serving platter, covering loosely with aluminum foil, and keep warm. Pour off fat from roasting pan and remove circular piece of foil from pan. Leave backbone sections and onions in pan and place pan over medium-high flame. Add chicken stock and water. Bring to a boil while scraping bottom of pan to remove clinging particles. Simmer 5 minutes. Strain the liquid and serve it as gravy with pork.
• Bring 4 cups of lightly salted water to a boil. Add rice, return to a boil while stirring and simmer 17 minutes. Stir occasionally. Drain well and set aside.
• In a large saucepan over medium heat melt butter and add onions and garlic. Stir 5 minutes. Add sausage meat and break it up with a fork. Add bell pepper, fennel, cumin and clove. Cook about 10 minutes while stirring.
• Preheat oven to 375 degrees.
• In large mixing bowl, combine rice with sausage mixture. Add egg, parsley, pistachio nuts, salt and pepper. Blend well.