Pork, olives, smoked paprika and oregano
( SERVES 4 )
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|800 g||Pork, roast|
|2 tbsp||Olive oil|
|1||Salt & freshly ground pepper, to season|
|1 tbsp||Smoked paprika|
|½ cup||Kalamata olives, pitted|
|½ cup||Celery, finely sliced|
|8||Baby carrots, trimmed|
|½ cup||Chicken stock|
|½ cup||Apple juice|
|1 sprinkle||Fresh oregano, to serve|
- Heat the oven to 160C. Rub the roast with olive oil. Heat a BBQ or grill plate then lay the skin side of the roast down, until golden and crisp.
- Transfer to the braising dish or use a tagine. Season and sprinkle over the smoked paprika.
- Add the olives, celery and carrots.
- Add the liquids and then cover and braise for 2 1/2 hours. Serve sprinkled with fresh oregano.
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