Gala Crown Roast of Pork


Preparation info

  • Serves


    • Difficulty


Appears in

The Intolerant Gourmet

The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

The ingredients alone make this a gala dish, but it is not all money and show. It is delicious. It goes very well with steamed broccoli.


  • 1 full crown roast of pork, chine bone removed, bones frenched, bones at spine end cut apart to facilitate carving (done by a good butcher)
  • ¼ pound dried morels, preferably small


Carefully check the inside of the roast. Remember that the inside of the circle is the side of the roast normally on the outside. With a sharp pointed knife, remove as much extra fat as possible from the inside. If the butcher has not already done it, make little wrappings of aluminum foil to cover the exposed top bones. Place the roast in a pan large enough to hold it comfortably.