Search

Pork and Chorizo Roast

by

Our pork and chorizo roast is super moist, packed with flavour, and has crackling with a perfect crunch. Just the thing for a Sunday roast with a difference.

  • Rating
    (1 ratings)
    Rate this recipe
  • Serves 8

  • Prep time 10 mins

    plus chilling
  • Cooking time 50 mins

  • Total time 1 hr

  • Skill level Easy

  • Calories 330 per serving

  • Costs Mid-price

  • Prepare ahead yes

Ingredients

  • 1.5 kg piece free-range pork loin, boned and rolled, skin scored
  • 4 spicy chorizo cooking sausages
  • sea salt

Preparation

Our pork and chorizo roast is a moist and flavourful roast meat dish that will take your Sunday lunch or roast dinner to the next level. Spicy Spanish chorizo sausage proves great warmth and depth of flavour. Buying high welfare free range pork is key to making this pork and chorizo roast extra tasty. Meat from a good quality butcher is often not much more expensive and is worth every penny, the difference in quality is outstanding. If you are worried about costs, our advice would be to eat meat less often, but when you do, buy better quality. Our pork and chorizo roast has crackling with an irresistible and moreish crunch. The key here is leaving the pork unwrapped in the fridge which helps to dry out the skin and give you better crackling. Weve served our pork and chorizo roast with a chickpea and tomato salad and patatas bravas which give a Spanish twist on the classic roast.

HOW TO MAKE A PORK AND CHORIZO ROAST

  1. With a large knife, carefully tunnel a cavity through the centre of the flesh in the centre of the pork loin. Remove the skin from the chorizo and push the chorizo into the cavity, making sure you fill the whole cavity. Dry the pork skin with kitchen paper and leave the pork in the fridge for an hour for the skin to dry out. Allow the meat to get back up to room temperature before roasting.
  2.  Heat the oven to 220C. Sprinkle sea salt over the skin and roast the pork high for 20 mins then turn the oven down to 180C, gas 4 and roast for a further 30 mins. Allow to rest before carving and serve with a chickpea and tomato salad and patatas bravas.