Recipe By Jaxters
Food Type: Meat
No of Portions: 8
Change no of portions required to :
Ingredients & Prep
1500 g Pork shoulder joint skin removed
400 g Tomatoes sliced
120 g Black olives pitted & sliced
3 Garlic cloves finely grated
1 tsp Dried basil
1 tsp Dried oregano
1 tsp Ground black pepper
1 tsp Salt
50 ml Olive oil
400 g Green beans
sprinkle Fresh basil roughly chopped
Pre heat oven to 170°C fan.
Place olive oil, salt, pepper, garlic, basil, oregano in a bowl & mix together, then add tomato & olive slices & coat in the oil mixture & set aside.
Allow the joint to come to room temp, then on a chopping board then make 8 or so cuts/slatches along the width of the joint, but don't cut all the way through, leave about 2 cm at the bottom of the cut.
Next between each cut place in tomato & olive slices equally, when all stuffed place joint into a thigh fitting baking dish or casserole to hold joint together or tie with a piece of cooking string, pour over any remaining oil mixture.
Cover joint with foil or a lid & bake for 1 hour, then remove foil or lid & bake for a further 30 mins uncovered, then allow to rest for 15 minutes before carving.
Suggestion & Tips
If you like crackling then bake the skin separately on a baking sheet coated with olive oil & salt.