Posted on 03/07/2023 5:31:12 AM PST by Red Badger
(Last Updated On: February 28, 2023)
NATIONAL CROWN ROAST OF PORK DAY
March 7th recognizes a delicious and elegant, savory dish on National Crown Roast of Pork Day. The menu calls for a beautifully set table ready to receive a feast worthy of royalty or a celebration.
#CrownRoastOfPorkDay
Crown roast of pork earns its name when a pork loin forms a circle with the ribs pointing upwards, creating the points of a crown. Often they are held together with twine. It is then seasoned, and usually stuffed, roasted and served, making a beautiful centerpiece on the table. The ends of the bones may be given a paper frill treatment for added decoration.
For anyone familiar with roasting pork and other meats, this roast cooks much the same way. What makes it stand out from others is its presentation. It elevates an already flavorful cut of meat to a whole other level and makes the cook look exceptional in the process.
HOW TO OBSERVE CROWN ROAST OF PORK DAY
Invite friends and family over for an elegant feast.
Take a cooking class to learn how to make a crown roast of pork.
Visit your butcher for the perfect cut of meat.
Read the Celebration Spotlight with Gia Reynolds for more foodie conversation.
Use #CrownRoastOfPorkDay to post on social media.
NATIONAL CROWN ROAST OF PORK DAY HISTORY
While the crown roast is delicious, we’ve not been able to identify the creator of this most savory holiday celebration.
Crown Roast FAQ
Q. Is pork the only meat that is made into a crown roast?
A. No. You can make a crown roast with beef and lamb, too.
Q. What cut of meat is a crown roast?
A. The crown roast is made from the loin of the animal.
Pork Ping!.......................
My mom made the most amazing Crown Roast.
She would cut a lot of the fat off, and throw it into a blender with rosemary, garlic, salt, pepper, and a little olive oil.
She blended it up into a mushy paste, and then smeared it all over the outside of the roast.
When it came out, it was an unbelievable crunchy golden color that tasted unbelievable.
I have never been able to replicate it exactly. I think it is another one of those things where she left out a part of the recipe when she told me how she did it!
In retrospect, I think I am simply not adding enough garlic. My mom was insane with garlic, but...her food never had that “garlicy” taste...which I am not a fan of.
Try a tablespoon of Brown SUGAR added to the mixture...................
Fresh garlic, or garlic powder?
Another quick question, was it just regular salt, or did she ever use Larry’s seasoned salt? My MIL uses LSS in her meatloaf, and it makes a big difference.
Fresh garlic, I think. She liked garlic cloves rather than garlic powder because of the tendency of garlic powder to act differently at heat and it tasted different, but...she also did coat things with garlic powder too.
Boy, I’ll bet THAT would taste great! I may try that...
Pork loin is a wonderful meat.
She was a salt and pepper woman! Lots and lots of black pepper...:)
Funny. One of the dishes I have grown to love are her “Black Fried Eggs”...we used to watch with horror as kids, but now I love them.
Bacon fat is best, but olive oil works pretty good. Fry those eggs, sunny side up, coat liberally with crushed red pepper and black pepper, cook until the edges are that crispy dark brown, but hopefully not enough to cook the yolk through and through...you want some liquid yolk left!
With buttered toast...yeah!
The saying around out house is: “Of course we’re going to triple the garlic — what’a we makin’, baby food?”
That is among THE most mouth-watering of all cooked meats for me.
Hahahahahahahahaha!!!!!
My mom was of Armenian-Italian heritage, and she put garlic in everything!
When she and my dad were married, he was a young Navy Lieutenant at the Brooklyn Navy Yard back in 1953, and she made him garlic eggs for breakfast!
My dad came from an Irish-Scottish lineage, and that almost scuttled the marriage!
Does anyone actually make this any longer?
I remember in my parents’ day, there would be dinner parties where this was served, and it was a Big Deal.
Now, it’s giving me an idea for this year’s Christmas dinner...
Dinner Parties are soooo 20th century......................When it was great!.................
My parents had a Dinner Party group and a Bridge Club. They got together with these couples (who had some overlap) for the better part of sixty years from 1945 until their deaths. Those couples were like aunts and uncles.
I have a few friends from my school days that I still see from time to time and it is especially valuable.
My parents also had those dinner parties, pretty regularly, when I was a teenager. They were feasts! I can’t imagine anyone in their circle of friends rejecting an invitation. Usually it was several couples who came at a time, maybe 3 or 4 other couples.
My little sister and I acted as wait staff, and removed the dishes when they were finished, and brought out dessert and after dinner drinks (coffee or other adult beverages). After we finished the dishes we were allowed to go to our bedroom and study. Those were the days!
I do think, looking back, that events like those helped shape me into someone who has a joy for cooking for others. It’s a small gift that I can share with others.
Sounds yummy!
I was going to make one for this past Christmas Dinner, but the $100 price tag stopped me. My butcher was more than willing to compose it for me, but I just couldn’t pull the trigger.
Hint:
Grow your own!......................
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