Serves 4
800g pork roast
2 Tbs olive oil
Salt and black pepper
1 Tbs smoked paprika
1/2 cup pitted kalamata olives
1/2 cup finely sliced celery
8 baby carrots, trimmed
1/2 cup chicken stock
1/2 cup apple juice
Fresh oregano to serve
1 Heat the oven to 160C. Rub the roast with olive oil. Heat a BBQ or grill plate then lay the skin side of the roast down, until golden and crisp.
2 Transfer to the braising dish or use a tagine. Season and sprinkle over the smoked paprika.
3 Add the olives, celery and carrots.
