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Crown Roast of Pork with Rice D'Orange

A pork crown roast served with orange rice.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Pork and orange match in chemistry and in kitchens. They rank in the top 15% of all ingredient pairs, and 701 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

The recipe

Oven325°F

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the roast

  1. Have the butcher prepare the crown roast.

  2. Season the roast inside and out with 1-1/2 teaspoons salt and pepper.

  3. Place the roast ribs down in a shallow pan.

  4. Roast at 325°F, basting occasionally, for about 2-1/2 hours or until the center registers 165°F on a meat thermometer.

Make the orange rice

  1. Cook the onion in butter until soft but not brown.

  2. Add the remaining 1-1/2 teaspoons salt, thyme, raisins, orange juice, and sherry.

  3. Cover and cook over low heat about 5 minutes or until raisins are plump.

  4. Stir in the rice and 1 tablespoon orange peel, tossing lightly to blend well.

Finish and serve

  1. About 15 minutes before the meat is done, remove the roast from the oven.

  2. Pour off the pan juices and reserve them to make gravy, if desired.

  3. Turn the roast so the rib ends face up.

  4. Fill the center of the roast with orange rice.

  5. Spoon the remaining rice around the roast.

  6. Cover with foil to prevent drying of the rice and return to the oven until the meat is fully cooked.

  7. Sprinkle with the remaining 1 tablespoon orange peel and garnish with orange sections before serving.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pork + orangetop 15% of all pairs
    Aroma overlapstrong
    Mentioned together701 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Pepper + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together442 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Pork + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,199 recipes

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

  5. Pork + ricetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,025 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Pork crown roast
Forms the main meat centerpiece; its long rib bones shape the roast and hold the rice filling.
Onion
Softened in butter, it adds aromatic sweetness and savory depth to the rice.
Raisins
Plump up in the liquid, adding moisture and concentrated sweetness to the rice.
Cooked rice
Forms the filling that absorbs the flavors of the pan mixture and stays moist under foil.
Orange juice
Adds liquid and bright acidity that flavors and moistens the rice.
Butter
Adds fat and rich flavor when cooking the onion.

The step that matters

Covering the rice with foil before final roasting. Rice exposed to dry oven heat dries out and hardens at the edges. Covering it with foil traps steam so the rice stays moist while the meat finishes cooking.

Flavor stand-ins for the raisin

How well each one fits the dish's main ingredients (pork, pepper, onion, butter, thyme, orange, sherry):

  1. Lemonbetter flavor fit
  2. Grapebetter flavor fit
  3. Mangobetter flavor fit
  4. Raisinthe original

Fit is the average pairing score against pork, pepper, onion, butter, thyme, orange, sherry. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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