Pork and Chorizo Roast Recipe

CLICK TO RATE
(16 ratings)

pork and chorizo
Serves8+
SkillEasy
Preparation Time10 mins plus chilling
Cooking Time50 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories330 Kcal17%
Fat16 g23%
Saturated Fat6 g30%

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. We’ve 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

Method

  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.

Ingredients

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

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.