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Ингредиенты
- 1 Tbsp. Fennel seeds toasted
- 1 Tbsp. Cumin seeds toasted
- 1 Tbsp. Coarse salt
- 4 x Garlic cloves pressed
- 6 whl Allspice berries
- 1 tsp Dry thyme
- 1 tsp Freshly-grnd black peppercorns
- 6 1/2 lb Crown roast of pork to 7 pounds Cornbread Hominy Stuffing see * Note
- 5 c. Chicken stock
- 2 x Dry Ancho chilies toasted
- 2 Tbsp. Vegetable oil
- 1 x Onion finely minced
- 2 Tbsp. All-purpose flour
- 1 Tbsp. Honey
Инструкции
- Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing won't fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mix over meat. Cover and chill overnight.
- Preheat oven to 450 degrees.
- Place pork in oven and reduce oven temperature to 325 degrees. Roast pork 1 hour 30 min. Fill cavity with sufficient Cornbread Hominy Stuffing to mound in center. Continue roasting till thermometer inserted into center of meat registers 160 degrees, about 1 hour 20 min.
- Meanwhile, boil chicken stock till reduced by half. Remove from heat. Add in chilies. Cover and let stand till chilies are softened. Puree mix in processor.
- Carefully transfer pork to platter. Add in oil to roasting pan and set over medium heat. Add in onions and stir till onion is tender. Add in flour and stir till golden. Gradually add in stock, whisk till blended. Boil till thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 66 | |
| Calories from Fat 34 | 52% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 1108mg | 46% |
| Potassium 167mg | 5% |
| Total Carbs 6.19g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.7g | 2% |
| Protein 2.08g | 3% |
