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

Italian chilli braised pork

Pressure cooker aficionados know well the pleasure of serving up a dish that should take 4 hours, after a mere half and hour or so. This tender Italian chilli braised pork is a brilliant example.

Serves 4

Cook

45M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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