Thursday, 18 July 2013

North African Spiced Pork

Pork chops, whilst being evocative of 1970's cuisine, are in fact a versatile, flavousome cut of meat and this spicy marinade makes for a delicious meal for two. Serve with some vegetable couscous, salad (tabbouleh works so well) and some fresh scattered mint leaves and wash down with a dry white - it's a flavour winner.

Here's how:

2 pork chops
Juice of 1 lemon
Zest of half a lemon
1 1/2 preserved lemons chopped
2 large cloves garlic, crushed
1 red chilli, chopped finely
1 tsp harissa paste
1 tsp ground cinnamon or half a cinnamon stick crumbled
1/2 tsp ground cumin
1/2 tsp hot paprika
1/4 tsp cumin seeds
Bunch fresh torn mint and coriander leaves
2 tbsp olive oil

Simply combine all of the marinade ingredients in a food bag and throw the pork chops in. Seal and ensure the meat is completely immersed in the marinade.

If possible, leave in the fridge overnight to allow the flavours to permeate the meat, but if you are pushed for time, allow to stand for a couple of hours.

These can then be cooked over a barbecue (while the weather's glorious) or as I did here in the oven for about 40 minutes around 180 degrees. Enjoy!

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