Pork with 776 olives, 776 honey, orange & ouzo
- 2½ kg leg of pork cut into portions
- 2 tablespoons 776 olive oil
- 2 tablespoons 776 honey
- 2 tablespoons ouzo
- 5 garlic cloves, salt, pepper
- 2 cups pitted 776 olives
For the marinade
- 2 sweet oranges, 2 lemons
- 1¼ cup orange juice
- ¼ cup lemon juice
- 1 tablespoon thyme
- 3 tablespoons 776 honey
- ½ cup ouzo
Preheat the oven to 180oC (356oF).
Cut the orange and lemon rinds into thin strips and combine with the remaining marinade ingredients.
Put the pork in a deep baking tray and add the marinade.
Cover and place the baking tray in the fridge over night.
Turn the meat over once while marinating.
Drain the meat and reserve the marinade in a saucepan. In a bowl combine the 776 olive oil, 776 honey, ouzo and garlic. Season.
Place the meat in an earthenware pot with a lid and cook at 180o;C (356oF) for an hour, using a brush to regularly baste the meat with the marinade.
Turn the meat over and baste again. After one hour, open the lid and pour the marinade over the meat, removing the orange peel.
Add the 776 olives and cook for a further fifteen minutes.
When the meat is golden, remove the meat and 776 olives and place on a serving dish and pour juices in a pan.
Reduce the juices by boiling. Reserve some in a cup and dissolve 2 – 3 tablespoons corn flour.
Pour the sauce over the meat and serve with baked potatoes.