[Red Badger]

Pork Ping!.......................

[rlmorel]

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.

[Vision]

Pork loin is a wonderful meat.

[Bon of Babble]

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...

[Diana in Wisconsin]

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.

[Chainmail]

Recipe ping!

[Albion Wilde]

One of the most delicious treats on earth, and a crowd-pleasing presentation to the table of non-liberal veggieweenies.

In my opinion, the problem we now have with replicating the taste we remember from childhood has to do with the dry Purina-fed, caged pigs in souless mass-production agribusinesses that supply our chain groceries.

One wishes that the fatty, greasy pork and cracklings of our childhood were still commonly available (from fatty, fatty pigs fed on naturally organic farm slop). If you have a local butcher who has contacts at local farms (esp. Amish) where pigs can wander and wallow, you will pay plenty; but you will savor the difference.

RECIPE:

The Ultimate Pork Crown Roast