This dish works as described here, but you can also stuff it into hot flour tortillas or pitta breads to be eaten like a kind of fajita or burrito...
Meat » Main Courses » Mediterranean recipes
Recipe Language : English
main courses | serves 8
This dish works as described here, but you can also stuff it into hot flour tortillas or pitta breads to be eaten like a kind of fajita or burrito – superb. Spanish smoked paprika is now widely available, and your butcher can do the trimming and scoring of the pork loin for you to save you some time.
Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.
Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass 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 so or until the skin is crispy and the meat is meltingly tender.
When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream
• from Jamie's Dinners
Recipe Name : Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Recipe Chef Name : Jamie Oliver
Recipe Course : Main Courses
Recipe Type : Meat
Recipe Cuisine : Mediterranean recipes
Recipe Diet :
Fuente de la Fama
Restaurant in Madrid, Spain
La histórica Fuente de la Fama, de Pedro de Ribera – genio de nuestro Barroco -, situada antaño en la Plaza de Antón Martín, donde fue escenario del Motín de Es...
List your Restaurant for FREE...
PICOLIT VILLA RUBINI
Wines from Italy
Picolit has a noble Friulian heritage and is the oldest indigenous known variety. Production is very small due to the requirement of semi-barren harsh soil whic...
List your Vineyard for FREE...
FLOR DOS HIBISCUS
Brazilian organic food
List your Food Product for FREE...