Sunday, 7 October 2012

slow cooked pork with ras al hanout, rosemary and salt cured orange

This is the first of, hopefully, an ongoing series of recipes from my sister. I'll ask her to introduce herself in a future post but in the mean time enjoy this delicious slow cooked pork recipe with a side of split peas.

2kg pork shoulder 
1 large onion
2 or 3 sticks celery
1 large carrot
1 salt cured orange pith removed (preserved lemons can be substituted)
3 large garlic cloves 

Spice rub:
2 tbsp ras al hanout mix
3/4 cloves
2 tbsp sugar
1 tbsp salt
1 tbsp black pepper
2 rosemary sprigs
  1. Mix spice rub ingredients and rub over pork joint. Leave to marinade for at least a few hours - I leave overnight. 
  2. Add roughly chopped veg, orange and pork to the slow cooker with water to reach half way up the joint. 
  3. Cook on low-medium for 6-12 hours. It's done when it is tender and pulls apart easily. 
  4. Served shredded or in large chunks with accompaniment of choice 
  5. Good served with flat bread/wraps/rice/potatoes - I am happy with most carbs as a accompaniment to this recipe! 

 Split peas with mint, lemon and chilli
2 cups split peas
1 chilli
1 onion
2 garlic cloves
2 lemons (zest and juice)
Olive oil
Handful Fresh mint
Pinch of Paprika/ras al hanout 

  1. Soak split peas overnight
  2. Rinse well then place in large pan with lots of water 
  3. Add 1/2 the mint, 1 chopped onion, 1 lemon zest, chilli, 
  4. Boil for 10-15 mins uncovered then simmer covered until tender (approx 40 mins-1 hour) Can also be cooked in slow cooker. I did this for about 6 hours on med-high setting but they're done when soft.
  5. Drain when done and add remaining mint (leaving a small amount back for garnish) lemon juice and zest, garlic, salt, pepper, olive oil 
  6. You can leave chunky but I blend it then add pinch of paprika or ras al hanout and some mint to serve. 
  7. Good warm as an accompaniment or cold as a dip or on toasted bread.

1 comment:

follow me

Follow Us