Pork Tagine

Preparation

1. Cut the pork into 2-3cm cubes
2. Cut the memon into 8 and remove the skin and pith. This is easier with preserved lemon
3. Purée the tinned tomato
4. Finely dice the onion
5. Heat 1tbsp oil and gently sauté the onions for approx 10 Protokoll
6. Set the onions aside
7. Heat the remaining oil and fry the garlic-ginger paste for around 1 min on medium heat
8. Reduce heat to low and add the ras-el-hanout and stir well for 1 min
9. Season the pork with salt and pepper and add and stir well to coat in oil and spice mix
10. Add the harissa and re-add the onions and stir in
11. Add the chicken stock, mint, apricots, prunes, and olives
12. Cook on low heat for around 1 hour until the pork is tender

Notes

• I find that leaving the lemon pith in, even with preserved lemons, makes the dish far too bitter
• I also prefer to use a large pan or wok (with lid), rather than a proper tagine or dutch oven.

Ingredients

• 800g pork
• 1 large onion
• 3tbsp oil
• 2tbsp garlic-ginger paste
• 2tbsp ras el hanout
• 500ml chicken stock
• 3tbsp harissa paste
• 1 tin tomatoes
• Pinch salt
• Pinch black pepper
• 30g fresh mint
• 50d dried apricots
• 75g prunes
• 50g olives
• 1 lemon

Equipment

Nutritional Facts

• Serving size: 580.5G
• (23% / 29%)   Calories: 574kcal
• (42%)Total fat: 23G
• (23%)   Saturated fat: 4.5G
• (45%)   Unsaturated fat: 15.9G
•     Mono: 13G
•     Poly: 2.9G
• (41%)   Cholesterol: 124mg
•   Trans Fat: 0G
• (14%)Total carbohydrates: 42G
•   Starch: 0G
• (63%)   Sugars: 19G
•     Sucrose: 1.9G
•     Glucose: 5.5G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 2.7G
•     Galactose: 0G
• (29%)   Fibre: 7.2G
• (102%)Protein: 51G
• Salts
• (57%)   Sodium: 1.1G
• (48%)   Potassium: 1.7G