Name: Stuffed Crown Roast of Pork with Old-Fashioned Liver Stuffing
Yield: Makes 8 servings
Cuisine: Ukraine
Ingredients: 1 tablespoon coarse salt; 1 (8-pound) crown pork roast with 16 ribs; ¼ cup brandy; 1 tablespoon prepared mustard; ½ teaspoon freshly ground black pepper; 2 tablespoons sunflower oil; 1 small pork heart; 1 pound pork liver; 5 thick slices white bread, crusts removed; 8 ounces ground veal; 1½ teaspoons salt; 3 extra-large eggs, separated; 1 large onion, finely chopped; ½ cup finely chopped celery leaves; ½ cup canned evaporated milk; 2 tablespoons bacon drippings

Preparation info

Makes
8
servings

Difficulty
Complex

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

This is another Old World delicacy still being served in Ukraine today. Only the most dramatic cut of meat, a crown roast of pork, could transform an everyday meal into an elaborate banquet. The substantial liver stuffing I have chosen is my adaptation of an Old World classic that supports the lavishness of this recipe. The stuffing is equally good paired with thick-cut pork chops, a boneless rolled breast of veal, or a pocketed shoulder of lamb.