Crown Roast of Pork with Curry Rice and Sautéed Vegetables
By PutoPinoy on Friday, October 15, 2010 At
Friday, October 15, 2010
Ingredients:
2 kilo Monterey crown roast of pork
2 tbsp cooking oil
1 tbsp cumin
¼ cup salt
1 tbsp cayenne pepper
½ tbsp black peppercorns, crushed
Curry Rice:
3 tbsp cooking oil
½ cup red bell peppers, seeded and cut into squares
½ cup green bell peppers, seeded and cut into squares
5 cups cooked rice
1 tbsp curry powder
¼ tsp nutmeg
¼ cup coconut cream
salt to taste
Sautéed Vegetables:
3 tbsp cooking oil
12 piece cherry tomatoes
2 piece medium zucchini, cubed
2 tsp dried thyme
salt to taste
Procedure:
Preheat the oven at 2000F. Prepare crown roast; trim off any excess fat in the center as the rice stuffing will be placed here. In a bowl, combine oil, cumin, salt, cayenne, and peppercorns. Gently rub the marinade all over the pork, making sure all sides and corners are well coated with the marinade. Let the pork rest for about 1 hour in the refrigerator just to allow the marinade to be absorbed. Roast the pork in the preheated 2000F oven for around 2-2 ½hours or just until the pork juices becomes clear. Wrap in Glad Aluminum Foil and set aside.
On medium heat, sauté in a wok red and green bell peppers in oil. Add the cooked rice and mix well with the bell peppers. Add the curry powder, nutmeg, and coconut cream. Mix everything together and season with salt to taste. Set aside.
In a separate sauté pan, heat oil then sauté tomatoes and zucchini. Add the thyme and season with salt to taste.
To Assemble: Place the crown roast in a large serving platter. Place the rice in the center of the crown roast and simply arrange the vegetables around the sides of the roast.
Makes 8-10 servings.
2 kilo Monterey crown roast of pork
2 tbsp cooking oil
1 tbsp cumin
¼ cup salt
1 tbsp cayenne pepper
½ tbsp black peppercorns, crushed
Curry Rice:
3 tbsp cooking oil
½ cup red bell peppers, seeded and cut into squares
½ cup green bell peppers, seeded and cut into squares
5 cups cooked rice
1 tbsp curry powder
¼ tsp nutmeg
¼ cup coconut cream
salt to taste
Sautéed Vegetables:
3 tbsp cooking oil
12 piece cherry tomatoes
2 piece medium zucchini, cubed
2 tsp dried thyme
salt to taste
Procedure:
Preheat the oven at 2000F. Prepare crown roast; trim off any excess fat in the center as the rice stuffing will be placed here. In a bowl, combine oil, cumin, salt, cayenne, and peppercorns. Gently rub the marinade all over the pork, making sure all sides and corners are well coated with the marinade. Let the pork rest for about 1 hour in the refrigerator just to allow the marinade to be absorbed. Roast the pork in the preheated 2000F oven for around 2-2 ½hours or just until the pork juices becomes clear. Wrap in Glad Aluminum Foil and set aside.
On medium heat, sauté in a wok red and green bell peppers in oil. Add the cooked rice and mix well with the bell peppers. Add the curry powder, nutmeg, and coconut cream. Mix everything together and season with salt to taste. Set aside.
In a separate sauté pan, heat oil then sauté tomatoes and zucchini. Add the thyme and season with salt to taste.
To Assemble: Place the crown roast in a large serving platter. Place the rice in the center of the crown roast and simply arrange the vegetables around the sides of the roast.
Makes 8-10 servings.
