Ingredients
- 2 bulbs of garlic
- 80 gr. piece of ginger
- 6 mixed-colour chillies
- 2 tablespoons ground turmeric
- 3000 gr. higher-welfare rib-end of pork loin , ribs and skin removed and reserved
Pantry
- olive oil
- 3 tablespoons red wine vinegar
Method
- Preheat the oven to full whack 240 ºC.
- 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 180 ºC and cook for 45′, removing the crackling after 20′, 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 100 ml of water into the roasting tray, place on a medium heat on the hob, and simmer for 5′, 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.