Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 4
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
Method
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For the marinade, place all of the ingredients into a blender and blitz to a paste. Rub the marinade into the pork slices, cover and put in the fridge for 24 hours.
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After 24 hours, heat the oil in a large frying pan, add the onion and garlic cloves and sweat for 2–3 minutes. Add the pork and its marinade, stock, bay leaf and apricots and braise very gently over a low heat for 2–3 hours, or until very tender.
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For the couscous, place the couscous in a large bowl with the cinnamon stick. Cover with boiling water, place a plate over the bowl and leave for 10 minutes. Meanwhile, mix the vinegar, sugar and oil together in a small bowl. Fork the vinegar mixture though the cooked couscous. Stir in the chopped herbs, orange and lemon zests, raisins, almonds and pistachios and season with salt and pepper.
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Cut the pork slices into four portions and place on warmed plates. Spoon some of the marinade with the onion, garlic cloves and apricots over the pork. Serve immediately, with the couscous alongside.
