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1 2- to 2.5-kg pork loin rib end crown roast
2 tbsp vegetable oil
1 tbsp dried thyme leaves
1 tbsp hot chili-garlic sauce
1 tsp salt
1 tsp ground ginger
2 cups water
salt and freshly ground black pepper
Preheat oven to 350F (180C). Set a rack in a shallow roasting pan that is just slightly larger than pork. In a small bowl, stir oil with thyme, chili-garlic sauce, salt and ginger. Holding meat on its side over a piece of waxed paper, spoon a little of mixture over side of pork. Spread it over meat area only, not bones. Using the back of a spoon or your fingers, rotate meat and repeat with remaining mixture. Be sure to cover meat area in inside centre of roast as well. Pour water into pan. Place roast on rack in pan, then roast, uncovered, in centre of 350F (180C) oven until an instant-read thermometer inserted in thickest part of meat reads 150F (66C).
After an hour of roasting, add a little more water to pan if necessary to cover bottom of pan throughout roasting. Begin checking temperature of meat when it has roasted a total of 1-3/4 hours. Our roasts needed 2 and 2-1/4 hours to cook to the 150F (66C) stage. Then remove meat to a carving board. Discard water in pan. Cover meat loosely with a piece of foil and let stand 10 minutes before slicing. The temperature of meat should rise to 155F (69C) as it sits.
Calories 289, Protein 31.7g, Carbohydrates 0.5g, Fat 16.9g, Fibre 0.1g, Sodium 331mg.
A crown roast of pork looks like a monumental culinary task but the tricky work is done by the butcher in advance. You can buy the meat already formed and tied into a regal crown. Your work is a simple 15-minute task of rubbing the meat with spices and then oven-roasting.