Roast pork with cassis & raspberry sauce

Recipe from: 5/22/2002 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 1 prepared pork crown roast, about 2 sets of pork ribs
  • coarse salt for rubbing
  • 45 ml fennel seeds
  • 45 ml coriander seeds
  • 250 ml red wine
  • 150 ml crème de cassis liqueur (blackberry liqueur)
  • 15 ml cornflour
  • 375 ml fresh or frozen raspberries


Preheat oven to 180 °C.
Rub the meat with salt, coriander and fennel seeds.
Roast for about 3 hours, occasionally basting with the meat juices.
The meat will be soft and the top of the crown, where most of the crackling will be, will be crispy.
Just before serving, heat the grill until very hot and crisp up the fat some more. Leave to stand for 10 minutes.
To slice, either carve roast as is between the string, or undo and carve.CASSIS & RASPBERRY SAUCE
Heat the red wine and crème de cassis.
Pour about 100 ml of the liquid into a small bowl and mix in the cornflour, then pour this back into the pan.
Simmer for 2 to 3 minutes, stirring constantly, until the sauce has thickened.
Add the raspberries and simmer for another minute to warm the fruit through before serving.

Read more on: roast  |  pork


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