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crown roast pork Mexico chiles garlic extra-virgin olive oil kosher salt ground coriander caraway seeds seeded rye bread scallions Turkish golden raisins chicken broth freshly ground pepper
Viewed: 1 - Published at: 7 years agoIngredients
- One 8 1/2-pound crown roast pork, tied, bones frenched
- 7 dried New Mexico or pasilla chiles (1 1/2 ounces), stemmed and seeded
- 2 dried ancho chiles ( 1/2 ounce), stemmed and seeded
- 5 large garlic cloves, 4 cloves thinly sliced
- 3/4 cup extra-virgin olive oil
- Kosher salt
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon caraway seeds
- One 1 1/4-pound loaf seeded rye bread, cut into 1-inch cubes
- 8 scallions, sliced crosswise into thirds and thinly sliced lengthwise
- 16 dried Turkish apricots (5 1/2 ounces), quartered
- 3 tablespoons golden raisins
- 1 1/2 cups low-sodium chicken broth
- Freshly ground pepper
Method
- Remove the pork from the refrigerator 1 hour before cooking.
- Preheat the oven to 350.
- In a medium bowl, cover the chiles with hot water.
- Let stand until softened, about 15 minutes.
- Transfer the chiles and 1/2 cup of their soaking liquid to a blender.
- Add the whole garlic clove, 6 tablespoons of the olive oil, 2 1/2 teaspoons of salt and the coriander and caraway.
- Blend until smooth.
- Transfer the harissa to a small bowl.
- Spread the rye-bread cubes on a large rimmed baking sheet and toast in the oven for 12 minutes, until the edges begin to brown.
- Transfer the bread cubes to a large bowl.
- In a large skillet, heat the remaining 6 tablespoons of olive oil.
- Add the scallions and the sliced garlic and cook over moderately high heat until the garlic is lightly golden, about 4 minutes.
- Add the mixture to the bread cubes and toss; add the apricots, raisins and chicken broth, season with salt and pepper and toss again.
- Transfer the dressing to an 8 1/2-by-11-inch baking dish and cover with foil.
- Increase the oven temperature to 425.
- Line a baking sheet with foil.
- Place the pork on the baking sheet and season generously inside and out with salt and pepper.
- Roast the pork for 30 minutes or until the outside begins to brown.
- Spread 1 cup of the harissa all over the roast.
- Reduce the oven temperature to 350 and cook for 1 hour and 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the roast reaches 145.
- Remove from the oven and let the roast rest on the baking sheet for 15 minutes.
- Meanwhile, bake the stuffing in the oven for 15 minutes, until warmed through.
- Preheat the broiler.
- Transfer the roast to a cutting board.
- Drizzle any pork juices from the baking sheet over the dressing.
- Broil until crisp on top, about 2 minutes.
- Slice the pork between the ribs and serve with the dressing.
- Drizzle with any juices left on the cutting board.
- Pass the remaining harissa at the table.
