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Italian chilli braised pork
- 800g boned pork shoulder
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- 4 drained anchovy fillets, chopped finely
- 400g can diced tomatoes
- 1/4 cup (60ml) water
- 2 tablespoons finely chopped fresh oregano
- 1 tablespoon rinsed, drained baby capers
- 1/2 teaspoon dried chilli flakes
- 1/2 cup (75g) seeded kalamata olives
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. Serve with creamy polenta, if desired.
Not suitable to freeze or microwave.