Slow Roasted Spiced Rib End Pork Loin On A Bed Of Abundance….

By Simon  ,   ,

August 27, 2014

Smoked paprika, a beautiful local rib end loin of pork "french trimmed" with epic crackling, served with a abundant beans, tomato, herbs, chillies, smashed garlic side. This is simply a must try dish, warming, amazing flavours and colours and so simple to prepare. Today served with a creamy mashed potato.... or for a party twist, serve with a wrap burrito style ūüėČ give it a go...... totally yum !!!!

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 6 Generous


2 Kg Rib end loin of pork

Sea salt and freely milled black pepper

1 Lemon

5 tsp Smoked paprika

Olive oil

3 Red onions

1 Handful Mixed fresh chillies

150 Grams Chorizo

4 Bay leaf

2 Sprig Fresh picked rosemary

800 Grams Plum tomato in juice

2 Handful Fresh ripe tomatoes

2 Handful Borlotti beans

2 Courgettes

4 Plump garlic

Dash Red wine vinegar

1 Handful Flat leaf parsley

1 Bowl of creamy mashed potatoes


Preheat your oven to 240c.  Score the pork in a criss-cross motion, or you could ask your local butcher to do this for you, taking great care not to cut into the meat.  Combine salt, 1 tsp of the paprika, lemon juice and a glug of olive oil.  Rub into the scored lines and into the meat, place in a large roasting tray and roast for 30 mins, (the skin will start to crisp up!).

Remove the pork from the oven, take it out of the roasting tray and set aside while you make the abundant vegatable bed, turn the oven down to 180c.  Spoon 1/2 the fat out and discard it, place the tray directly over the hob, add the sliced onions, whole chillies, chorizo, rosemary, bay and the remaining paprika gently frying until the onion is soft.  Add the tomatoes, beans, garlic, parsley and a large glass of water, stirring and scrapping all the flavour packed sticky bits from the tray.  Place the pork on top, return to the oven on the lower heat for 1-1 1/2 hours until the meat is cooked and tender and the crackling has crisped up to epic proportions.

Remove the pork, setting it aside loosely and covering to rest.  Add a dash or 2 of red wine vinegar to the saucy bed, taste and adjust the seasoning with salt and freshly milled black pepper.  At this stage remove the chillies and using a few or all, depending on the heat you love, finely chop them and add them back to the sauce.

Serve in a warmed deep platter with the pork resting gently on top, straight to the table.  Vibrant with beautiful aromas this is a truly simple dish.  Enjoy.


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