Pork Rib Roast

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

This succulent cut, made from two pork loins bound together, makes a princely vessel for spicy corn bread poblano stuffing. To prevent your pork from cooking unevenly, cook the stuffing separately, and fill the crown just before serving.

At the restaurant, this dish is served with cilantro mashed potatoes. The pork has to marinate overnight, so begin preparing the recipe a day ahead.

Roasted pork loin, which is commonly served on special occasions in Denmark, is here richly flavored with cardamom, juniper berries and currant jelly. Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. Note that the pork needs to marinate at least 12 hours before roasting, so plan accordingly. Uncork a fruity Merlot to go with it.