Pork, olives, smoked paprika and oregano
Photo by Babiche Martens
- 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.
- Transfer to the braising dish or use a tagine. Season and sprinkle over the smoked paprika.
- Add the olives, celery and carrots.
- Add the liquids and then cover and braise for 2½ hours. Serve sprinkled with fresh oregano.