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Crown Roast

A pork loin roast wrapped in salt pork, cooked with potato chips and creamed peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and peas are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,589 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Crown Roast

Ingredients

Directions

Prepare the roast

  1. Ask your butcher to prepare a full loin and trim the rib bones for French chops.

  2. Chop the rib bones to a uniform length.

  3. Roll the loin into a circle, tying it securely.

  4. Wrap a slice of salt pork around each bone to prevent burning.

Roast and serve

  1. Baste frequently with the fat in the pan.

  2. Cook for 15 minutes per pound.

  3. Cover each bone with a paper ruffle.

  4. Fill the center with potato chips.

  5. Garnish around the roast with them, or use timbale cases filled with creamed peas.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pork + potato chiptop 31% of all pairs
    Smell alikelow
    Cooked together12 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Potato chip + peastop 38% of all pairs
    Smell alikelow
    Cooked together7 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Full loin of pork
Forms the main body of the roast, cooked as a ring with its rib bones exposed.
Salt pork
Wrapped around the bones, it bastes the lean meat with fat and protects the exposed bones from burning.

The step that matters

Wrap a slice of salt pork around each bone to prevent burning. Exposed rib bones have no meat covering them and scorch easily in dry oven heat. A fat layer shields them, and as it melts it bastes the surrounding pork.

Swap the peas

How well each one fits the dish's main ingredients (pork, potato chip):

  1. Peanutfits better
  2. Sesamefits about as well
  3. Peasthe original
  4. Almondfits about as well

Fit is the average pairing score against pork, potato chip. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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