zoom Moroccan slow roasted pork
  • Save to your scrapbook
  • Save to your scrapbook

    Moroccan slow roasted pork

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Moroccan slow roasted pork

    Celebrate British pork with this fantastic slow-cooked recipe, perfect for entertaining.

    Serves: 4-6


    50g pine nuts, toasted
    75g dried apricots, roughly chopped
    2 x Al’fez Preserved Lemons, roughly chopped (see Cook’s tip)
    1 tbsp Belazu Rose Harissa Paste
    25g pack flat leaf parsley, chopped
    2 tbsp olive oil
    1.18kg pork leg joint
    600ml chicken stock
    1 red pepper, diced
    400g can chick peas, drained and rinsed
    200g couscous


    1. Preheat the oven to 220ºC, gas mark 7. Place the nuts, apricots, lemons, harissa, half the parsley and 1 tbsp oil in a food processor and blend to a coarse paste, then season.

    2. Remove the bands from the pork and reserve, then unroll the joint flat, skin side down. Make deep slits in the meat and spread the harissa mixture over and into the cuts. Reroll the joint and tie with the reserved bands. Place in a small roasting tin and roast for 30 minutes.

    3. Reduce the oven to 150ºC, gas mark 3, pour in 300ml of stock and cook for 3 hours, covered loosely with foil.

    4. Fifteen minutes before the end of the roasting time, heat the remaining oil in a frying pan and fry the pepper and chick peas for 4–5 minutes until softened. Stir in the remaining parsley and season.

    5. Place the couscous in a bowl and pour over the remaining boiling stock, cover with clingfilm and leave for 5 minutes. Fluff up with a fork and stir into the chick peas and pepper and serve with the pork.Drizzle over any remaining sauce from the pork.

    Cook’s tip:
    For the preserved lemons: remove and discard the flesh and roughly chop the peel. This dish can also be served warm with a salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars