About this recipe:A well seasoned roast pork with Latin American flavours. Take the dripping from the this roast to make a deliciously rich gravy. Serve with mash or roasties, along with your favourite veg or a salad.
1.3kg bone-in pork joint
salt and pepper to taste
1 dash hot sauce
2 tablespoons Worcestershire sauce
1/2 (240g) jar stuffed green olives
85g sliced pepperoni sausage
4 cloves garlic, sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Rub the joint all over with salt and pepper, hot sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes.
Preheat oven to 180 C / Gas 4.
Using a small boning knife, carefully poke holes about 2.5cm deep and 2.5cm apart all over the joint. While making each cut twist the knife and insert a drop of hot sauce, slice of pepperoni, garlic slice and one olive into each.
Place pork in a roasting tin and pour in the water. Bake at 180 C / Gas 4 for about 30 minutes per 450g or until an internal temperature of 70 degrees C is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.