MOROCCAN SPICED PORK WITH BABY GREEN BEANS
- 600 g stewing pork with fat and bones intact
- 2 – 3 tablespoons Moroccan spice (from WW, it’s a warmly spiced blend of cumin, coriander, harissa and dried rose petals)
- 1 cup chicken stock
- 1 cup mango juice
- 2 tablespoons tomato chutney, or use tomato puree or passata
- 1 finely chopped onion, fried
- 1 garlic clove finely grated, chopped or minced and fried with onion
- ½ cup of whole raw almonds
- ½ cup of seedless raisins
- 100 g baby green beans
- fresh mint leaves
- couscous
Baby green beans washed, trimmed and steamed or cooked in microwave for 4 mins then added to the pork in slow cooker just before serving.
Add all above (except green beans and mint leaves) to slow cooker pot and set on high for 4 hours or until the meat is soft and coming off the bones.
Remove the fat, skin (if any) and bones and cut the meat into small pieces.
If the sauce is too runny mix a little water and corn starch into a smooth paste and stir into the slow cooker and allow to thicken.
While the sauce thickens in the slow cooker, measure equal quantities of couscous and boiling water and add to a glass dish with a dash of oil.
Stir and put a lid on the dish or cover in clingwrap for approx 5 minutes.
When ready to serve the food, just stir the couscous with a fork and loosen the swollen grains.
Tear mint leaves and stir into the couscous.
This is ready to plate with the spiced pork on top or next to the couscous.
Recipe and photo: Elsabie Templeton
