Harissa Spiced Barbecue Sauce Food

HARISSA-SPICED ROAST PORK

Steps:

• Mix together harissa, thyme, lemon zest and juice, and vinegar for marinade.
• Mix salt, paprika, and pepper for dry rub. Stir 1 tablespoon dry rub into marinade. Place pork, skin side down, in a large roasting pan; pour marinade over pork. Flip pork; with a sharp knife, score skin (but not meat) in a diamond pattern at 1/2-inch intervals. Pat remaining dry rub over skin. Cover, and refrigerate at least 8 hours and up to 1 day. Bring to room temperature before roasting, 1 to 2 hours.
• Preheat oven to 325 degrees. Cover pan with parchment-lined foil, and roast pork until fork-tender, about 5 hours. Remove foil from pan, and roast 30 minutes more. Raise temperature to 425 degrees, and roast until skin is deep brown and crisp, about 45 minutes. Remove from oven, and tent with foil. Let rest 45 minutes before carving. Serve with harissa-spice barbecue sauce.

HARISSA SAUCE

Steps:

• Remove the seeds from the chili peppers and soak the pepper in water for 1/2 to rehydrate. Heat cumin, caraway and coriander seeds over low heat for one minute. Put all the ingredients in a blender and blend until smooth.
• From Margarita's International Recipes.

HARISSA-SPICED BARBECUE SAUCE

Steps:

• Combine all ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until sauce thickens, 20 to 30 minutes. Sauce can be refrigerated 1 day.

HARISSA SAUCE

Steps:

• In a blender or with a mortar and pestle grind the peppers finely.
• Add the garlic, spices, tomato and salt.
• Crush until well blended.
• Scrape the mixture into a jar, pour over just enough olive oil to cover, cover tightly and refrigerate until needed.
• Considering how hot the sauce is, this quantity should last for quite a while.