The two secret weapons: my Magic Mushroom Powder seasoning and J. Kenji Lopez-Alt’s reverse-sear technique to cook your pork to the perfect temperature!
Ingredients
4 1/2 kg
Pork back ribs
(1 crown roast of pork; tied and frenched by your butcher)
2 tbsp
Porcini mushroom, dried
(2 1/2 tbsp Magic Mushroom Powder - see Notes for recipe)
1 bunch
Parsley, fresh
(curly; optional)
Instructions
Pat the roast dry with paper towels. Sprinkle the Magic Mushroom Powder all over the meat, getting in all the nooks and crannies.
You can keep the seasoned roast in the refrigerator, lightly covered in plastic wrap, for up to 3 days before you cook the pork.
When you’re ready to cook, set the oven to 250°F with the rack in the middle position. Pat the pork dry with paper towels, and place the seasoned roast on a stainless steel wire rack on top of a rimmed baking sheet.
Pop it in the oven.
Cook the pork crown roast for 2 to 2½ hours or until the center of the meatiest part registers 140°F on an instant-read thermometer.
Take the pork out of the oven and crank up the oven to broil. Once the broiling element is hot, place the roast back in the oven and broil the roast until golden brown, about 10 to 15 minutes. Rotate the roast a couple of times during the broiling process to make sure the roast is evenly browned.
When the roast is ready, take it out of the oven and let it rest for at least 20 minutes.
Plate and garnish with curly parsley or just slice in between the bones and serve as individual chops. Dig in!
