Moroccan Minced Pork Stew Food

MOROCCAN PORK STEW WITH CHICK PEAS AND DRIED CHERRIES

Steps:

• Mix the spices together and toss with the cubed pork.
• Add oil to skillet or tagine cooker and heat on medium high to brown. Saute the spice rubbed pork until they are lightly browned on all sides.
• Slow cooker option - Transfer pork and remaining ingredients, except for the black olives, to a slow cooker and set to high. Cook for 3-4 hours
• Electric tagine cooker option - Add If using an electric tagine cooker, add remaining ingredients. Set to simmer and cook for 3-4 hours.
• Oven or standard tagine pot option - Transfer pork and remaining ingredients to an oven safe dutch oven, to a tagine pot. Cook for about 3 hours at 325F.
• Serve with couscous or rice.

MOROCCAN PORK MINCE

Steps:

• Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes.
• Add the onion, carrot, green pepper and tomatoes with juice.
• Stir until boiling, lower heat and simmer for about 10 minutes.
• Serve with couscous and a salad.

MOROCCAN MINCED PORK STEW

Steps:

• Place a heavy-based saucepan on medium heat, add the mince, paprika, ginger, cumin and cinnamon. Stir fry for about 5 to 6 minutes.
• Add the onion, carrot, green pepper, and tomatoes with juice.
• Stir until boiling, lower heat and simmer for about 10 minutes or longer.
• Season to taste, you can add more spices if needed.

MOROCCAN FLAVORED PORK STEW

Steps:

• Preheat oven to 350 degrees.
• In bag, combine flour and cumin. Add pork cubes, shake to coat.
• In 4 quart Dutch oven, add oil and heat on medium, sear 1/3 pork and 1/3 onion, remove to platter, repeat twice. Remove excess oil. Return all pork onion mixture to Dutch oven.
• Stir in rest. Bring mixture to low boil.
• Cover, roast for 80 minutes or until meat and vegetables are tender.
• Sprinkle each serving with cilantro or flat leaf parsley, and top with yogurt.

MOROCCAN PORK CASSEROLE

Steps:

• Preheat oven to 350F (180C).
• Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
• Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
• Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
• Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
• Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
• When the meat and squash are tender, stir through the fresh cilantro and serve with rice.

MOROCCAN SPICED STEWED PORK BELLY IN A SLOW COOKER

Steps:

• Heat oil in a deep cast iron skillet (or a cast iron dutch oven) over medium high heat. Cube the belly with skin on and salt the meat. Add meat to oil and brown on each side. Work in batches if your skillet is small - don't crowd the meat. Remove the meat from the skillet and set aside in a bowl.
• Add diced onions to the skillet and fry in the oil until they are beginning to brown (ie past translucent but not burnt). Add ginger and garlic and stir up and fry for one more minute.
• Add wine and stock and deglaze pan (scrape up the browned bits into the liquid). Add tomato, spices, safron, honey and salt. Taste for saltiness - do not undersalt. The liquid will not be flavorful or even tasty at this stage so only judge the salt. Add the yoghurt slowly and stir as you add (this prevents it from curdling). Reduce the liquid if it looks like a lot (if you reduce too much, no worries, you'll add back just the right amount of water in the next step).
• Pour the liquid from the skillet into your slow cooker. Add the meat with any juices from the bowl into your slow cooker. Add the quartered small onions and the dried mushrooms. Add water to almost cover the meat and stir the liquid. Cook on low setting for 9 hours. I do all the prep the night before and then refrigerate the uncooked food in the insert until I'm ready to place it in the base the next morning and turn it on. When I get home I have a gorgeous fragrant meal.
• Serve ladled over couscous and garnish with chopped fresh cilantro.