Twice-Cooked Pork and Olives on Pesto Mash


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.


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


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.