Name: Italian chilli braised pork
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 gram boned pork shoulder; 2 tablespoon olive oil; 4 clove garlic, crushed; 4 drained anchovy fillets, chopped finely; 400 gram can diced tomatoes; 1/4 cup (60ml) water; 2 tablespoon finely chopped fresh oregano; 1 tablespoon baby capers, rinsed, drained; 1/2 teaspoon dried chilli flakes; 1/2 cup (75g) seeded kalamata olives

Ingredients

800 gram boned pork shoulder

2 tablespoon olive oil

4 clove garlic, crushed

4 drained anchovy fillets, chopped finely

400 gram can diced tomatoes

1/4 cup (60ml) water

2 tablespoon finely chopped fresh oregano

1 tablespoon baby capers, rinsed, drained

1/2 teaspoon dried chilli flakes

1/2 cup (75g) seeded kalamata olives

Method

1.Roll pork tightly; tie with kitchen string, at 2cm intervals, to secure. Season pork. Heat half the oil in 6-litre (24-cup) pressure cooker; cook pork until browned all over. Remove from cooker.

2.Heat remaining oil in cooker; cook garlic and anchovy, stirring, until fragrant. Stir in undrained tomatoes, the water, oregano, capers and chilli. Return pork to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook for 25 minutes.

3.Release pressure using the quick release method; remove lid. Remove pork, cover; stand 5 minutes then slice thinly. Stir olives into sauce; season to taste. Serve pork with sauce. Sprinkle with some extra oregano if you like.

Not suitable to freeze or microwave.
Note

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Ingredients

Method

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