Chorizo-Stuffed Pork Loin With Braised Beans


  • 1 Tbsp Sea Salt
  • 1 Tbsp Fennel Seeds
  • 2 Tsp Smoked Paprika
  • 1 Cube Chicken Stock
  • 2 Tbsp Olive Oil Small bunch Thyme
  • 2 Red Peppers Dry Sherry (optional; alternatively 1/2 cup of apple cider vinegar and 1/2 cup of water)
  • 1 Lemon
  • 4 Red Onions
  • 2 Garlic Cloves
  • 2 Cans Butter Beans
  • 250g Chorizo Sausage
  • 1.3kg Pork Loin / Pork Belly / Pork Sirloin
  • 50ml Dry Sherry
  • 100g Bread


  1. Using a pestle and mortar, crush the fennel seeds and 1 tbsp sea salt into a
    fine dust.
  2. Butterfly the pork with a sharp knife (place the loin skin-side down and slice
    between the fatty layer and meat while leaving it connected at one side). Rub
    in the salt and fennel and set aside.
  3. Preheat the oven to 200°C.
  4. Add 1 tbsp of oil and chopped onion into a frying pan and cook over medium
    heat until softened
  5. . Add the garlic and cook for another minute, then set aside
    to cool.
  6. Mix the breadcrumbs, garlic and onion, lemon zest, half of the rosemary, and
    the chorizo meat (squeezed out of the casing).
  7. Pat the loin dry, then evenly spread the stuffing in the butterflied pork and roll
    the meat around the stuffing. Wrap the skin around the meat and secure it with string to maintain a cylindrical shape.
  8. Rub the remaining oil over the meat and pat salt all around the skin.
  9. Roast the pork cylinder for 20 minutes, then lower the temperature to 180°C
    and allow the meat to cook for an hour.
  10. Remove from oven and pour out excess fat if necessary, leaving just a thin
    layer. Add the onion wedges, peppers, remaining thyme sprigs, sherry,
    crushed stock cube, and paprika to the tin (around the pork). Mix and cook in
    the oven for another 30 minutes.
  11. Remove from oven and add the beans and lemon juice, then return to the
    oven and cook for another 10 minutes.
  12. Remove from the oven and place the pork onto a separate baking tray (cover
    the bean/veg mix to keep it warm). Put the pork back into the oven at 240°C
    for 15 minutes or until the skin crackles (make sure to keep a close eye so it
    doesn’t burn). Then remove and cover loosely with foil to rest for 10-15
  13. Reheat the bean mix in the oven then transfer to a large dish. Cut the pork in
    thick slices and lay them on top of the beans, making sure to get all that nice
    crackling on too.
  14. Serve and enjoy!