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.

  • 45 mins cooking
  • Serves 4
  • Print


Italian chilli braised pork
  • 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
  • 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.

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