More Sites

Italian chilli braised pork

Italian chilli braised pork

Ingredients

  • 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

Preparation 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. Serve with creamy polenta, if desired.
Not suitable to freeze or microwave.

More inspiration

Entertain with ease this ChristmasEntertain with ease this ChristmasAldi Christmas The night before ChristmasThe night before ChristmasChristmas at Aldi Your perfect Christmas hamperYour perfect Christmas hamperChristmas at Aldi
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake