Slow-roasted spiced pork loin with black-eyed beans and tomatoes

Categories: January

Ingredients

• 3kg rib-end loin of pork, French trimmed
• 5 tsp smoked paprika
• juice of 1 lemon
• olive oil
• 3 red onions, finely sliced
• 6-8 fresh chillies (red, yellow and green)
• 200g chorizo sausage, sliced
• 6 bay leaves
• few sprigs of fresh rosemary, finely chopped
• 3 cans of tomatoes, roughly chopped
• 2 handfuls of fresh ripe tomatoes, halved
• 4 cans of black-eyed beans, drained
• 5 cloves of garlic, finely chopped
• handful of chopped flatleaf parsley
• red wine vinegar, to taste
• sour cream, to serve

Directions

1. eheat the oven to 240˚C/fan 220˚C/gas 9.

2. rstly, score skin of the pork every 1cm with a sharp knife. Try not to cut into the meat itself, then rub with a little salt, a teaspoon of paprika, the lemon juice and a little olive oil. Leave to marinate for an hour or so, then roast in a snug-fitting, high-sided roasting tray for 30 minutes to start it crisping up. Remove from the oven, turning the heat down to 180˚C/fan 160˚C/gas 4. Take out the pork and put to one side. Spoon out half the fat and discard. Place the tray on the hob and gently fry the onions, whole chillies, chorizo, bay and rosemary with the remaining paprika until soft. Then add the tomatoes, beans, garlic, parsley and a wine glass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or until the skin is crispy and the pork is meltingly tender.

3. When cooked, allow the pork to rest while you correct the beans and sauce. Taste and season with salt, pepper and a few swigs of red wine vinegar for a twang.

4. Next, remove the chillies and control the heat by chopping up as much chilli as you like and stirring it into the sauce. Do this with love, then any other whole chillies can be served on the side for real chilli freaks. Serve with sour cream.

Email to a friend | Print this recipe | Back