Name: Turmeric-spiced pork loin & ribs
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 bulbs of garlic; 80 g piece of ginger; 6 mixed-colour chillies; 2 tablespoons ground turmeric; 3 kg 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); olive oil; 3 tablespoons red wine vinegar

Turmeric-spiced pork loin & ribs

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Total Time:
1 hour 15 minutes

Elevate pork loin with bold garlic, ginger, and turmeric flavors. Cooked in parts for juicy slices, crispy ribs, and irresistible pork scratching seasoning. Pure bliss.

Ingredients:

2 bulbs of garlic
80 g piece of ginger
6 mixed-colour chillies
2 tablespoons ground turmeric
3 kg 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)
olive oil
3 tablespoons red wine vinegar

Instructions:

1. Preheat the oven to 240ºC/475ºF/gas 9. 2. Peel garlic and ginger, deseed 3 chillies, roughly chop. Place in a pestle and mortar with a pinch of salt, pound into a thick paste. Add turmeric and 1 tablespoon oil. 3. Rub paste all over pork loin and ribs in a large roasting tray. Season pork skin, place directly on oven racks with tray underneath. 4. Reduce oven to 180ºC/350ºF/gas 4. Cook for 45 minutes, remove crackling after 20 minutes when golden and puffed up. 5. Slice remaining chillies, place in bowl with salt, add vinegar to lightly pickle. 6. Remove pork tray from oven, transfer loin and ribs to board, cover with foil to rest. 7. Pour 100ml water into roasting tray, simmer on hob for 5 minutes until reduced by half. 8. Crush half the crackling into dust, leave rest chunky. 9. Slice pork loin, serve with ribs, pan juices, crackling dust, and pickled chillies.

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