Jamie Magazine
By Jamie Oliver
1 hr 15 mins plus resting
Not Too Tricky
serves 10
About the recipe
Going heavy with garlic and ginger makes for heady, fragrant pork loin, while the turmeric gives an amazing pop of colour. Cooking the whole joint broken down into parts gives you a great array of textures – juicy, succulent slices of loin, crispy ribs and an indulgent pork scratching seasoning. Heaven.
Recipe From
Ingredients
2 bulbs of garlic
80g piece of ginger
6 mixed-colour chillies
2 tablespoons ground turmeric
3kg higher-welfare rib-end of pork loin, ribs and skin removed
and reserved (ask your butcher to score the skin into a fine grid, like you see in the picture)
PANTRY
olive oil
3 tablespoons red wine vinegar
Method
- Preheat the oven to full whack (240ºC/475ºF/gas 9).
- Peel the garlic and ginger, deseed 3 chillies, roughly chop it all, then place in a pestle and mortar with a pinch of sea salt and pound to a thick paste.
- Muddle in the turmeric and 1 tablespoon of oil, then, in a large roasting tray, rub the paste all over the pork loin and the ribs.
- Season the pork skin and place directly on the bars of the oven, sitting the tray of pork underneath to catch the fat that drips out.
- Reduce the oven to 180ºC/350ºF/gas 4 and cook for 45 minutes, removing the crackling after 20 minutes, or once it’s puffed up and golden.
- Meanwhile, slice the remaining chillies and place in a bowl with a little salt, add the vinegar and set aside to lightly pickle.
- Remove the pork tray from the oven. Transfer the loin and ribs to a board, cover with tin foil and leave to rest.
- Pour 100ml of water into the roasting tray, place on a medium heat on the hob, and simmer for 5 minutes, or until reduced by half.
- Smash up half the crackling into a dust for sprinkling, leaving the rest more chunky.
- Slice the pork loin and serve with the ribs, pan juices, crackling dust and pickled chillies.
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