So this dish was inspired for my love of the flavor which Morocco has to offer. Harrissa is a wonderful aromatic spice. This dish is a real fusion and I find that pork really works best with the Harrissa spice, for me pork seems to absorb the flavour much better than meat! It is easy to make and works brilliantly with some homemade jeweled couscous. Cooking in a tagine dish to trap all of the amazing smells and flavours into your food whilst cooking.
Serves 6
INGREDIENTS
Pork Loin
X 2 red chilies chopped
X 1 red onion sliced
X tbsp paprika
X tbsp of Harrissa (or grill spice)
1tsp of mixed spice ginger and cinnamon
1 tbsp Paprika
Bunch of fresh coriander
2 tbsp of olive oil
Salt & Pepper
COUSCOUS
Giant Couscous
Cinnamon Stick
100g Dried Apricots
100g of Goji Berries
Salt & Pepper
Half a small buttersquash – diced
Lemon x 1.5
2 Sprigs of rosemary
METHOD
Score your pork loin across the top.
Dry Rub will all of the spices and herbs and oil. Leave to marinade in the fridge for approx 1 – 2 hours (longer if possible – the longer it marinades the better – for best results leave up to 24hrs).
Soak around 300g of Giant Couscous in cold water.
Leave for around an hour, then rinse cover with cold water and half a lemon salt and pepper and bring to the boil.
Once boiling immediately turn off the heat and cover.
Place your diced buttersquash into a Pyrex dish cover with a bit of olive oil paprika and seasoning and roast in the oven for around 15mins.
Remove your pork from the fridge place in to a cast iron or oven proof dish cover with a little more oil and put in oven at full heat for around 10 mins.
Add your onion and cover; reduce the heat to around 190 now and cook for around 1 hr.
Pour your couscous into a tagine pot add the roasted buttersquash and all of the couscous ingredients except the rosemary and lemons.
Mix together then place the cinnamon stick rosemary and lemons on the top, pop in the oven at 190 degrees for around 30mins.
Slice your pork and serve a couple of pieced alongside a cup or mold of couscous with a lemon wedge on the side.