Save to your scrapbook
Moroccan-Spiced Pork with White Bean Mash
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Warm slices of roasted lean pork with a Moroccan-spiced coating, are served on a bed of garlicky cannellini bean mash.
Ras el hanout – a Moroccan blend of dried spices – is Arabic for 'top of the shop'. If you have a good spice selection, you can make it yourself, using a blend of crushed coriander seeds, cardamom, allspice, nutmeg, cayenne and cloves.
A fresh, hoppy ale with a clean, bitter finish would work well with the Moroccan spices in this dish.
Typical values per serving:
This recipe was first published in Thu Mar 01 00:00:00 GMT 2007.