Christmas dinner that won't break the bank
Impress your guests with crown roast pork
- Duration 3:58
- Date Dec 24, 2012
Impress your guests with crown roast pork
Also in this playlist...
This transcript is automatically generated
Well if you still don't know what you gonna make for Christmas -- do not stress about -- we have fairway markets master butcher -- Venezia.
Andy's here to show us how to make a crown.
Pork roast it's easy to make it won't break the bank and it's very impressive looking so while we're talking about pork this morning the white -- why not something.
Well it's very one more economical -- there is and it's got more flavor than most of the other -- besides from -- today it's leaner than it's ever been so it's a great need to take advantage.
Yep port just like 250 pound whereas if you're making awful layer something it's like 21 dollars so you can save a lot of money doing says it's a big difference and it goes well with some things.
Okay fantastic so how are we doing that's how we -- -- Do is take to these -- for senator cut pork roasts you take your regular center -- rose.
You can take -- -- just -- the top inch you can make a line across where the meat ends you come across all the bones.
You call that scoring it right to the end of why we scoring that could we're gonna kill -- -- -- to -- the -- to the crown who's gonna pull away and just strip it down -- that's it.
Then we're gonna turn it up on its China and no different than like a Jacko lantern you're just gonna straight down the side of the ball into the -- -- -- the -- Just like that.
When you do that then -- come back edge sword back just come right off.
And you're taken off that access -- yes transition apple does this is gonna make that pretty good of the crown but isn't -- that's a really played this is I'm ready to render them.
It is -- -- -- wonderful you are -- yes a bit.
Or to using your frying pans you -- a little flavor at least happy for 12 basket that's because a lot of people who probably don't want to head out to the pressure store today.
They may not have a lot of inventory at the stores how available assessed all this is a very common everyday item holiday or not you'll find some -- -- OK so they're still gonna be stocked up the -- absolutely fantastic about it lets you got thank members gonna turn it down went -- side by side.
Filling in -- a -- to about two of them play it by you by two pieces they then you gonna take a potato -- irregular particular.
You think the tipping your knife and where the chops the two pieces and you can take just underneath about a half inch.
Line my trip to the point comes out through through the whole thing true the other side.
The two pieces attached that to be exact place and you take -- I felt that we put the potato peeler and.
Thing and we're just gonna make this show on the other side -- When that happens now we're take a piece a strange deal little piece actually we're just -- this together so it well I suggest that you put a little pieces Scotch tape on him like shoe lace and -- Because the port will make your hands greasy.
-- just put this the way this string right through I'm not.
Tell you pull through with -- gonna pull the particular back out.
-- one -- the strength.
He really potato -- Rangers got a tiger's -- -- -- -- regular double not a crack.
-- and then we end up pulling it all together then we're there we're gonna try another piece on the top cut to its top two bones I wanna get to hear out all the other stuff.
Sometime in -- and I thought I'm not.
Because then it and it -- -- the top two bones with the same little piece of string hot.
Thing that is when the -- roll it up on its chime in when you pull it together.
You won't get our power -- wonderful crowd how we seasoning that you just want -- assault a little salt pepper and OK is really no it's a little Rosemary -- you wanted a stuffing goes great with this but -- your stuffing on the side.
A -- then when you go to serve it.
You put it altogether of the stopping me to go a long ways you don't eat much meat.
So that's another great thing the presentation is the moment at the table how long are we cut in us this about fifteen Minnesota pounded about 375.
OK and this is what -- contact.
This is probably about yeah about five to six -- so fifteen minutes per pound.
Yes and the thing I love about it is you can order by chop not by -- have had ten people we wanna chop and I have again I need fifteen chops to get like an eight.
Chop these -- and Jonathan thanks so probably a couple of shots per person and not have done it wasn't one shopper persons usually about the norm may be a -- and ineptitude for me.
Mistreated at my house riveting -- -- got so much from fairway market we got we got your Christmas -- -- set Korea.