Twice-Cooked Pork and Olives on Pesto Mash

Name: Twice-Cooked Pork and Olives on Pesto Mash
Yield: Serves 6–8
Ingredients: 2 fresh chillies; 200 g (6 ½ oz) black olives; 2 carrots, peeled and chopped; 2 bayleaves; 6 sprigs rosemary; 150 g (5 oz) plump raisins; 125 ml (4 ¼ fl oz) vinegar; 2 tablespoons salt; 3 tablespoons golden syrup; 1.5 kg (3 lb) boned and rolled pork shoulder; 1 onion, peeled and quartered

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This takes a bit of time but the result is worth it— and the mash is a treat in itself.

Ingredients

1.5 kg (3 lb) boned and rolled pork shoulder
1 onion, peeled and quartered

Main course

Method

Place pork, onion, 1 chilli (halved), carrots, bayleaves, 2 rosemary sprigs, vinegar and salt in a saucepan large enough to hold pork. Cover with cold water and bring to the boil. Cover and simmer 90 minutes. Leave to cool in the liquid then proceed, or refrigerate for up to 2 days.