Moroccan Braised Pork
Moroccan Braised Pork



  • 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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