Pork, olives, smoked paprika and oregano
( SERVES 4 )
25/4/2012
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Ingredients
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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 |
Directions
- 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.
Wine Match
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