Moroccan Braised Pork

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Moroccan Braised Pork

Moroccan Braised Pork

Ingredients
Method

Ingredients

Method

For the Marinade
2 tsp cumin seeds
2 tsp fennel seeds
3 garlic cloves
3 tsp coriander seeds
Pinch of saffron
2 dried chillies, chopped
2 tbsp chopped coriander
5 tbsp olive oil
For the Pork
2 slices of pork shoulder (about 7.5cm thick)
1 tbsp olive oil
1 chopped onion
1 garlic head, separated into peeled whole cloves
750ml chicken or lamb stock
1 bay leaf
10 dried apricots

Make the marinade by placing all of the ingredients into a blender, and blitzing to a paste. Rub well into the pork slices, and leave in the fridge overnight.
When ready to cook, heat the oil in a large pan, add the onion and garlic cloves, and very gently fry for a couple of minutes. Add the pork and any remaining marinade, along with the bay leaf and apricots, and braise on a low heat for 2.5 hours. Slice, and serve with flatbreads or couscous.

2 hrs

4 serving

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