Crown Roast of Pork With Spicy Rice Stuffing

• 1 cup converted rice (yields 2 1/2 cups cooked rice)
• 2 tablespoons unsalted butter
• 3/4 cup onions, coarsely chopped
• 1 tablespoon chopped garlic
• 1/2 pound beef or pork sausage meat
• 1 red bell pepper, diced
• 1 cup coarsely chopped fennel
• 1/4 teaspoon ground cumin
• 18 teaspoon clove
• 1 whole egg, beaten
• 1/2 cup chopped parsley
• 3/4 cup pistachio nuts (pretoasted or toasted in a dry skillet)
• Salt and freshly ground black pepper to taste
• 8-pound crown roast of pork (ask butcher to prepare crown without any stuffing)
• Vegetable oil for coating roast
• Salt and freshly ground pepper
• 1 tablespoon dried rosemary
• 2 white onions
• 1 1/2 cups chicken stock
• 1/2 cup water

1. Cut a circle of aluminum foil roughly the shape of the crown roast and place in center of roasting pan.
2. Put the pork on it.
3. Fill inside of roast with stuffing, packing it firmly as you go.
4. The filling should reach the top; smooth it over with a spatula and cover stuffing (but not meat) with aluminum foil.
5. Coat meat with vegetable oil and dust lightly with salt; season generously with pepper.
6. Press dried rosemary sprigs around the exterior.
7. Scatter onions around roast and cook about 2 hours in the preheated oven.
8. Baste occasionally.
9. Transfer pork to serving platter, covering loosely with aluminum foil, and keep warm.
10. Pour off fat from roasting pan and remove circular piece of foil from pan.
11. Leave backbone sections and onions in pan and place pan over medium-high flame.
12. Add chicken stock and water.
13. Bring to a boil while scraping bottom of pan to remove clinging particles.
14. Simmer 5 minutes.
15. Strain the liquid and serve it as gravy with pork.

rice, unsalted butter, onions, garlic, beef, red bell pepper, fennel, ground cumin, clove, egg, parsley, pistachio nuts, salt, crown roast, vegetable oil, salt, rosemary, white onions, chicken stock, water

Taken from cooking.nytimes.com/recipes/1029 (may not work)