Moroccan-style braised pork with couscous

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the marinade

  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 3 tsp coriander seeds
  • 3 garlic cloves
  • pinch saffron
  • 2 dried red chillies, finely chopped
  • 2 tbsp finely chopped fresh coriander
  • 5 tbsp olive oil

For the braised pork

  • 2 slices pork shoulder, about 7.5cm/3in thick
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic head, separated into peeled whole cloves
  • 750ml/1¼ pints chicken or lamb stock
  • 1 bay leaf
  • 10–15 dried apricots

For the couscous

  • 300g/10½oz couscous
  • 1 cinnamon stick
  • 1 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 3 tbsp olive oil
  • 1 tbsp finely chopped fresh mint
  • 1 tbsp finely chopped fresh coriander
  • 1 tbsp finely chopped fresh flatleaf parsley
  • 1 unwaxed orange, zest only
  • 1 unwaxed lemon, zest only
  • 2 tbsp raisins
  • 2 tbsp flaked almonds, toasted
  • 2 tbsp pistachio nuts, toasted and roughly chopped
  • salt and freshly ground black pepper
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