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