Roasted Iberico Pork Rack With Smoked Paprika– WHIP IT UP


Roasted Iberico Pork Rack With Smoked Paprika


By Chef William Tan, Executive Sous Chef, Mandarin Orchard  

Christmas is here! A dinner party in the cosy intimacy of your home is a great way to celebrate the occasion. Chef William Tan will help you make it a memorable party with his Spanish Roast Pork. Bathed in a cocktail of fruit juices and spice blend, this meat dish is so moreish!

Make this Christmas a sumptuous affair with a menu that includes recipes by a MasterChef head judge – Orange-glazed Roast Chicken with Stuffing; an award-winning cookbook co-author – Butternut Squash & Cauliflower Soup with Rosemary  and lip-smacking Hurricane Yuletide Log by Lily Thoo, a skilful home baker.


Total Time: 5 hours
Difficulty: 3/5
Cost: <S$150.00
Servings: 10-12 persons


A: Spice Marinade
400ml olive oil
1 tablespoon garlic, chopped
1 tablespoon ground black pepper
1 tablespoon dried chilli flakes
2 tablespoons smoked paprika
1 tablespoon smoked powder*
1 tablespoon onion powder
1 tablespoon mustard seeds
Fresh thyme
Fresh rosemary

B: Pork & Marinade
1.5-1.8kg Iberico pork rack
I tablespoon Himalayan pink salt
2 tablespoons mixed grill spices, store-bought

C: Fruity Calvados Sauce
250ml (1 cup) Calvados brandy
4 cloves garlic, peeled and chopped, about 2 tablespoons
1 large onion, peeled and chopped, about 4 tablespoons
500 ml (2 cups) BBQ sauce, store-bought
500ml (2 cups) Hickory smoked BBQ sauce
250 ml (1 cup) tomato ketchup
250ml (1 cup) apple juice, store-bought
250ml (1 cup) orange juice, store-bought
250 ml (1 cup) pineapple juice store-bought
250ml (1 cup) grapefruit juice store-bought
250g brown sugar
250ml (1 cup) white vinegar
125 ml (½ cup) HP sauce, store-bought
60ml (¼ cup) Lea & Perrin sauce, store-bought

D: Vegetables For Sauteeing
100g butter
1 kg pumpkin, peeled, diced and deep-fried,
600g corn kernels, frozen or fresh



1.  Preheat oven to 120°C for 10 minutes. If short on time, set temperature at 175°C. However, 120°C is recommended as slower cooking at a lower temperature yields more tender and juicier meat.

2. Rub olive oil all over pork. Allow it to marinate for at least 3 hours or preferably overnight in the fridge. Rub mixed grill spices all over pork. Season with pink salt.


3. Heat a large heavy-bottomed saucepan over medium-high heat. Once saucepan is heated up pour in oil. Add in pork. Sear meat on all sides until golden brown.

4. Transfer pork into the oven, uncovered. Let it cook until the internal temperature of the meat reaches 62°C. Use an oven thermometer to measure meat temperature. Alternatively, gauge by cooking time – it should take about 60 to 75 minutes

5. Remove pork from oven. Cover with aluminium foil. Let pork rest for at least 15 minutes (the internal temp. will increase by at least 5 or 10 degrees).


6. Meanwhile, combine C ingredients except calvados in a large mixing bowl. Caution: Pour into roasting pan – take note that handles will still be very hot. Pour Calvados into roasting pan to deglaze – scrape up any sauce from bottom of the pan and stir it together with apple wine. Add BBQ sauce. Transfer contents from roasting pan to a saucepan. Strain sauce and discard solids.


7. Cook sauce over low heat on the stove until it reduces by 50% – it will reach a sauce-like consistency. Adjust seasoning to taste and set it aside.

8. Melt butter in a shallow saucepan. Add in fried pumpkin and cook until tender, approximately 8 minutes. Toss in corn and cook for 5 more minutes.

9. Using a carving knife, carve pork into pieces. 3-slicing_roast-spanish-pork_dec2018-wk3

10.   Serve with corn kernels and diced pumpkin sautéed in butter. Drizzle sauce over meat.


TIP: Freshly squeezed fruit juices are also ideal. *BUYING TIP: Alternatively, buy liquid smoke oil from a major supermarket.

Photos: Mandarin Orchard

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