Kurobuta Pork - Recipes

Crown roast of Kurobuta pork, herb rubbed, with spring vegetable saute of asparagus and morels, roasted potatoes...

For Herb Rub

• Shallots, butter, olive oil, mustard (I used a combination of whole grain and a shallot champagne Dijon style mustard from Napa.)
• Fresh thyme, fresh sage, parsley. Grated orange zest.
• Herb spice mixture (fennel seed, coriander, white pepper, fleur de sel, rosemary)

Wash & pat dry roast. Season with fleur de sel and crushed white pepper.

Massage herb rub all over roast. Wrap with plastic or waxed paper, return to fridge for 2-4 hours.

Roast at 375 for about 20 minutes per pound. Note: do not overcook. Approximate times.

Be sure to use good meat thermometer and cook to internal temperature of 145 degrees, no more! Temp will rise during resting at least five degrees.

Baste with drippings if any, being sure to baste potatoes and onions, too. My pork actually produced so little pan drippings, I used some demiglace and wine to make a bit of basting liquid for the potatoes mostly.

Remove, tent with foil and allow resting time of 5-10 minutes. Finish pan sauce while resting, and sauté asparagus.

For salad

Crisp romaine, sliced apples, shaved fresh fennel bulb. Mandarin orange sections (navel, or blood orange sections would be good too, as would pomegranate seeds.)

Small garlic clove, champagne mustard, s&p. Yuzu vinegar (cider would work well too)

Whisk in light oil, canola, grapeseed oil with a bit of good fruity olive oil. You want a balance of tart, sweet, peppery and citrusy flavors here.

For potatoes

Wash dry quarter Yukon golds. Strew with thyme S&P around roast in roasting pan. The potatoes will probably take more time than the pork to fully roast, so even it out by starting them ahead or by cutting them in smaller segments.

Add onions (red pearl onions, or cippolini would be nice)

Baste with pan juices.

Spring Vegetable Saute

Saute of asparagus, morels, butter, shallot. I added a bit of mushroom stock (reserved and frozen from my last use of dried porcinis. You could easily use a bit of good chicken broth.) A sprinkle of Wondra Sauce and Gravy flour.

Pan Sauce

Degrease if necessary - wasn't with my Lobel's Kurobuta. Deglaze pan with a bit of calvados, Madeira. Demi-glace or stock. Season, reduce. Add a bright note at end using a touch of cider vinegar and/or fresh parsley, more zest.

Wine - Good Oregon pinot noir. (Thanks Sujata!)