Oh my goodness, its been a long time since Ive tasted such beautiful succulent pork! And the knowledge that its local (from Dimbulah in North Qld) ethically raised and free of chemicals, hormones and antibiotics makes it all the sweeter. Happy free range pigs makes for excellent quality pork. If you leave in Far North Qld you too can get some quality pork on your fork, from a family farm who really care about their animals. Go to https://m.facebook/HalcyonFields or email farmer@halcyonfields for more info. I adapted a Jamie Oliver recipe to make this dish, which Ive called Slow roasted spicy paprika Roast Pork with balsamic vegetables. Preheat oven to 240deg. Mix together 1 tsp paprika, pinch of salt, juice of 1 lemon and dash of olive oil. Score skin of pork and rub mixture into score lines and over the meat. Bake 30 min. Remove meat from oven and turn temp down to 180 deg. Set pork aside and add into baking tray 3 slices red onions, pinch of chilli powder, 4 bay leaves, 2 sprigs rosemary and 4 tsp paprika. When onions soft, add in 2 cans chopped tomatoes, 1 can cannelini/borlotti beans (drained), 5 cloves chopped garlic, handful chopped parsley and 200ml water. Place pork on top and return to oven for approx 1 hr. Remove from oven, allow to rest. Season vegies with salt, pepper and a couple is swigs of balsamic or red wine vinegar. Serve with sour or cultured cream.
Posted on: Sun, 26 Oct 2014 10:30:45 +0000
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