Jamie Oliver's Slow Roasted Spiced Pork Loin with Black Eyed Beans and Tomatoes

This dish works as described here, but you can also stuff into hot flour tortillias or pita breads to be eaten like a kind of fajita or burrito - supurb.

Serves 8
7lb (3.2kg) rib end loin of pork with skin on French trimmed
Sea salt and freshly ground black pepper
5 tsp smoked papriks
juice of one lemon
olive oil
3 red onions, finely sliced
6 - 8 fresh red, yellow and green chillies
7oz (200g) small whole chorizo sausages, thickly sliced
6 bay leaves
2 sprigs of fresh rosemary, finely chopped
3 14oz (400g) can of good quality plum tomatoes, roughly chopped
2 handfuls of fresh ripe tomatoes, halved
4 14oz (400G) cans of black eyed beans, drained
5 cloves of garlic, peeled and finely chopped
a handful of fresh flat leaf parsley, chopped
red wine vinegar

Preheat oven to 475F (250 C). First, score the skin of the pork in a criss cross pattern every 1/2 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 meal and into the score lines. Put the meat ina high sided roasting pan 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 350F (180C). Take the pork out of the pan and put it to one side, then spoon out half the fat and discard it. Place the pan on the stovetop, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wine glass of water to the pan, stirring and scraping up all the lovely sticky bit from the bottom. Place the pork on top, returning to the oven and cook for another hour or so until the skin is crispy and the meat is meltingly tender.

When cooked, remove the pork from the pan and allow to rest. Take 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, stirring it back into the sauce. Lovely served with sour cream.

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I looked for black eyed beans but could not find them so I used cannelleni beans instead. I couldn't get a rib end loin of pork, so I used a rolled shoulder roast, it seemed to work well. Very yummy!