Chef - Jose Pizarro

Ark of Taste Product - Tamworth Pig

Producer - Paddock Farm

A definite Spanish feel with this dish, working with a very British pig breed. Jose has chosen to confit the ribs, a technique which requires the meat to be submerged in an aromatic oil (here with bay, vanilla and cloves) and keeps the pork wonderfully tender and moist. This recipe requires some time, but the results are worth the effort!


– Trim and clean the ribs by removing the membrane and trimming back the cartilage, small bones and connective tissue above the ribs.

– Mix the sugar, salt and pimentón together and dry marinate the piece for 4 hours in this mix.

– After, rinse clean with water and pat dry.

– Prepare a bath of oil, bay, vanilla, garlic, chilli flakes, peppercorns and cloves in an oven-proof dish or tin big enough to hold the rack of ribs.  The oil should cover the meat completely.

– Cover the dish with tinfoil and put this in the oven at 140°C for 6 hours until the ribs are tender.

– Remove from the bath and turn the oven up to 230°C.

– Drain the oil from the dish, put the ribs back in and roast until the skin is brown and crispy.

Serve with roasted apples and potato purée.


1 rack of ribs

1 vanilla pod

5 cloves of garlic

2 bay leaves

1tsp dried chilli flakes

2 tsp black peppercorns

2 tsp whole cloves

Light olive oil

Dry marinade

250g pimentón de La Vera, bittersweet (agridulce) type

1kg sea salt

500g white caster sugar