METHOD
INGREDIENTS
Put the pork on a rimmed baking sheet and sprinkle all over with one tablespoon salt and several grinds of pepper; set aside. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about five minutes. Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and one tablespoon salt and process until a coarse paste forms, about one minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least eight hours and up to 24 hours.
One 16 to 18 bone crown roast of pork (about 10 pounds) Kosher salt and freshly ground black pepper
2 tsp fennel seeds 1 tsp whole allspice 1 tsp whole black peppercorns 1/2 tsp juniper berries
1 small bay leaf 1/4 cup olive oil
1/2 cup granulated sugar 1 tbs chopped fresh sage 1 tsp fresh thyme leaves, chopped 6 Granny Smith apples, peeled, cored and cut into eight wedges each 2 large red onions, peeled and cut into eight wedges each 1 stick (8 tbs) unsalted butter, melted 1 cup dry white wine 2 cups apple cider
When ready to cook the pork, preheat the oven to 450 degrees F.
Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another one and a half hours. Meanwhile, combine the sugar, sage, thyme, apples, onions and six tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about three minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, two to three minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture. Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about two tablespoons, about four minutes. Add the cider and cook until thickened and glossy, about eight minutes; you should have about one-third cup of glaze. Swirl in the remaining two tablespoons butter and set aside. Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for five minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another five minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.
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