Wednesday, 17 October 2012

slow cooked pork with ras al hanout, rosemary and salt cured orange

This is the first of, hopefully, an ongoing series of recipes.  I hope you enjoy my delicious slow cooked pork recipe with a side of split peas.

2kg pork shoulder
1 large onion
2 or 3 sticks celery
1 large carrot
1 salt cured orange pith removed (preserved lemons can be substituted)
3 large garlic cloves 

Spice rub:
2 tbsp ras al hanout mix
3/4 cloves
2 tbsp sugar
1 tbsp salt
1 tbsp black pepper
2 rosemary sprigs
  1. Mix spice rub ingredients and rub over pork joint. Leave to marinade for at least a few hours - I leave overnight. 
  2. Add roughly chopped veg, orange and pork to the slow cooker with water to reach half way up the joint. 
  3. Cook on low-medium for 6-12 hours. It's done when it is tender and pulls apart easily. 
  4. Served shredded or in large chunks with accompaniment of choice 
  5. Good served with flat bread/wraps/rice/potatoes - I am happy with most carbs as a accompaniment to this recipe! 

 Split peas with mint, lemon and chilli
2 cups split peas
1 chilli
1 onion
2 garlic cloves
2 lemons (zest and juice)
Olive oil
Handful Fresh mint
Pinch of Paprika/ras al hanout 

  1. Soak split peas overnight
  2. Rinse well then place in large pan with lots of water 
  3. Add 1/2 the mint, 1 chopped onion, 1 lemon zest, chilli, 
  4. Boil for 10-15 mins uncovered then simmer covered until tender (approx 40 mins-1 hour) Can also be cooked in slow cooker. I did this for about 6 hours on med-high setting but they're done when soft.
  5. Drain when done and add remaining mint (leaving a small amount back for garnish) lemon juice and zest, garlic, salt, pepper, olive oil 
  6. You can leave chunky but I blend it then add pinch of paprika or ras al hanout and some mint to serve. 
  7. Good warm as an accompaniment or cold as a dip or on toasted bread.

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