Moroccan Braised Pork
Moroccan Braised Pork

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
This recipe pairs perfectly with the Protero Nebbiolio 2018 from Adelaide Hills, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box