2 kg higher-welfare rib-end loin of pork, skin on, French-trimmed

sea salt

freshly ground black pepper

5 teaspoons smoked paprika

juice of 1 lemon

olive oil

3 red onions, finely sliced

6-8 fresh red, yellow and green chillies

120 g small whole iberico chorizo sausages, thickly sliced

6 bay leaves

2 sprigs fresh rosemary, finely chopped

3 x 400 g good-quality tinned plum tomatoes, roughly chopped

2 handfuls fresh ripe tomatoes, halved

4 x 410 g tinned black-eyed beans, drained

5 cloves garlic, peeled and finely chopped

1 handful fresh flat-leaf parsley, chopped

red wine vinegar

soured cream, to serve