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Moroccan-Spiced Pork with White Bean Mash
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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 March 2007.