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Crown Roast Recipe
Crown Roast Recipe
Crown Roast
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

If there is food that is most deserving to be crowned the monarch of your Noche Buena spread, it must be Crown Roast! The rib bones sticking out like turrets on a king's headgear add another celebratory dimension to this already festive dish. If you want to say "Merry Christmas" with food, this is definitely it!


kusina ingredients
  • 9 pounds crown pork roast
  • 1 pound ground pork
  • 1/2 pound ground seasoned pork sausage
  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup peeled, cored and chopped tart apple
  • 1/2 cup fresh bread crumbs
  • 1/2 cup chopped parsley
  • 3 tbsp. butter
  • 1/2 tsp. dried sage
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. ground black pepper
kusina instructions
1. Preheat oven to 350 degrees F (175 degrees C).

2. To Make Stuffing: Melt butter in a large skillet over medium heat. Add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes.

3. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly.

4. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.

5. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F(80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)

6. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving.


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