- 165 gm piece of pork skin (see note)
- 2 slices crusty white bread
- 1 tbsp olive oil, plus extra for drizzling
- 8 pork loin chops (about 160gm each)
- 3 dried ancho chillies (see note)
- 2 vine-ripened tomatoes
- 25 gm blanched almonds
- 1 small red chilli, finely chopped
- 6 garlic cloves, finely chopped
- 25 gm roasted hazelnuts
- 3 store-bought roasted red capsicum (see note)
- 2 tbsp red wine vinegar
- 60 ml (¼ cup) extra-virgin olive oil
- 1Preheat oven to 220C fan-forced. Score pork skin, place in a small roasting pan, rub with olive oil, season to taste and roast until golden and crisp (15-20 minutes), adding bread to pan for the last 5 minutes of cooking to toast in fat. Remove crackling and bread and set aside (discard pork fat).
- 2Meanwhile, for romesco sauce, soak ancho chilli in warm water until soft (15 minutes), drain, coarsely chop and set aside. Roast tomatoes and almonds separately until skin blisters on tomatoes and almonds are golden (8-10 minutes). Peel tomatoes, remove seeds and set aside with almonds. Pulse ancho chilli, red chilli and garlic in a food processor to a coarse paste. Add almonds, hazelnuts and reserved toasted bread, pulse to combine. Add tomato and capsicum, pulse to combine, stir through vinegar and olive oil and season to taste.
- 3Meanwhile, preheat a char-grill over high heat, drizzle pork chops with olive oil, season to taste and cook until just cooked through (2-3 minutes each side). Serve with romesco and sliced crackling.
Note Pork skin may need to be ordered ahead from your butcher. Ancho chilli is available from Herbie's Spices. You can roast your own red capsicum instead of using the store-bought kind by placing on an oven tray in an oven heated at 250C, turning occasionally, for 20-30 minutes. Leave to cool, then peel and remove seeds.
Drink Suggestion: Young tempranillo. Drink suggestion by Max Allen