Pork and Kale Tagine

Just a little something to use up the cheaper cuts of pork as this is by its nature a low and slow dish.

Ingredients.

1 medium onion, peeled and chopped very finely.

1 carrot, peeled and grated.

1 15cm stick celery,.

½ cup sultanas.

1 tsp ground cumin.

1 tsp ground coriander.

1 tsp ground fennel.

1 tsp ground turmeric.

I tsp ground ginger.

¼ tsp white pepper.

½ tsp salt.

2 tblsp plain flour.

1 ½ cups hot chicken stock.

2 tsp pomegranate molasses.

¼ cup olive oil.

1 kg lean diced pork.

2 cups kale, central rib removed, chopped.

A sprinkle of salt.

Juice of a lemon.

Preparation.

Chop up the mirepoix vegetables, preferably with a food processor, and place in a large bowl. Add the sultanas and combine well. In a small bowl, mix the spices, the salt and the flour together until fully combined. Add to the vegetables and combine until evenly coated. Set aside. Heat the stock in the microwave and dissolve the pomegranate molasses in it. Set aside.

Method.

Preheat the oven to 150°C. Heat the oil in a wide pan over a hot flame and brown the meat all over, in batches if necessary. Add to the spiced vegetables and combine well. Pour the mixture into a tagine and pour the stock over it. Cover and cook for two hours; remove and stir through at least once in that time.

Add the kale, sprinkle with a little salt and squeeze the lemon juice over it. Return to the oven for a further 30 minutes.

Serve with: Couscous and Olives.

Serves: 4.

 

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