Enjoy Pork Crown Roast ::: Recipe May Surprise You

You will often find a crown roast of pork at a formal event or a special occasion The crown is made up of two loin rib racks from a pig. The ends of the rib are often French trimmed allowing the end bones to be revealed Every two to three bones a partial cut is made that allows the meat to have flexibility to bend in forming the circle. The ends of the ribs are tied together to allow the ribs to stand up like a crown. The middle of the crowns is may be stuffed. After the rib roast is cooked the meat can be carved into singular serving pieces

A Bit of History
The pig has been raised as livestock since around 5000 BC. Prior to being domesticated in the east their was the wild boar. Pigs are the most eaten meat in the world. It only makes sense that individuals have tried many ways to cook pork.

The following recipe may surprise you but I can admit it is much easier than the traditional crown roast of pork

beef or pork frankfurter 1 pound
apple cider vinegar 2 Tbsp
poppy seeds 1 tsp
uncooked savoy cabbage 2 cup(s), shredded, or other green cabbage, shredded
water ½ cup boiling
canned pimento ¼ cup chopped or sliced

Slice frankfurters lengthwise, but do not cut all the way through. (Do not separate halves). Open. Broil, cut side up on rack, about 3 inches from source of heat, for about 5 minutes. Add vinegar and poppy seeds to cabbage; toss thoroughly. Heap cabbage in a mound on the center of the baking dish. Lean cut side of frankfurters against cabbage to form a crown. Secure frankfurters with toothpicks. Pour water over cabbage. Bake at 350 degrees F for 10 minutes, or until cabbage is tender, but crisp. Garnish with pimento. Divide evenly. Makes 4 dinner servings.
recipe resource weight watchers 1969

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