1 December 2010

Marinated Pork with Herbs and Paprika

Spanish recipe for marinated pork using a blend of herbs and sweet smoked paprika. A delicious winter warmer this recipe needs a few hours to marinade but is well worth the wait for a very rustic roasted flavour. Once in the oven the aromas from this pork joint will fill the kitchen, accompany with roasted vegetables and potatoes in manteca de cerdo Iberico for a thoroughly enjoyable Spanish Sunday roast.

You will need:
1kg Pork loin (boned)
8 Garlic cloves, skins left on
1 Teaspoon oregano
1 Sprig rosemary
12 Black peppercorns
1 Teaspoon sweet smoked paprika
3 Strands of saffron
100ml White wine/cider vinegar
1 Teaspoon salt
Olive oil


1. Using a pestle and mortar mix and crush all the herbs, spices, salt, pepper and saffron with a good splash of olive oil to create a paste.

2. Once you have a paste add the vinegar and mix well.

3. Place the pork joint in a terracotta cazuela and pour over the marinade, turn the pork and ensure all of the meat is covered.

4. Cover and marinade in the fridge for at least 4 hours (or overnight)

5. Pre heat the oven to 180 degrees

6. Pour 1 cm of water in the bottom of the cazuela and cover the joint with kitchen foil, place in the oven and roast for 1 hour.

7. Remove the kitchen foil and continue to roast for a further 40 minutes.

8. Serve with roasted vegetables.



shionge said...

Gosh....just by running through the recipe makes me drooling now ;D

Orce Serrano Hams said...

Shionge: Glad you liked the recipe, it was a bit of an experiment but it did work - easy on the hot paprika :)