GALA CROWN ROAST OF MONTEREY PORK

Marinade:

1. Mix all ingredients together, marinate the crown roast.

Stuffing:

1. Using the rice cooker pan, melt the butter, add the red onions and celery, cook for 2 minutes. Add in the cubed pork trimmings, rock salt and pepper.
2. When meat changes in color, add in 4 cups pre-soaked and drained pirurutong. Add coconut milk. Let boil, then put in rice cooker and cook for 30 - 40 minutes.
3. When rice and pork trimmings are cooked, mix in pineapple chunk, ham and bell peppers to the rice.

To cook crown roast:

1. Pre-heat oven at 400°F or 200°C. Put marinated crown roast on foil lined roasting pan. Stuff the center portion of the roast with foil to keep it in shape and bake for 1 1/2 hours or until juices are clear.
2. Put crown roast on banana leaf lined serving platter. Remove foil from the roast and put stuffing in the center. Push down with wooden spoon.
3. Top with pineapple rings and cherries with stem. Decorate ribs with multi-colored paper frills or foil.

Note: Soak rice with enough water to cover at least 1 hour before cooking. Malagkit (glutinous rice may be used in place of pirurutong). Brush crown roast with drippings from pan after one hour, then again before stuffing.