TASTE SENSATION

Enjoy the Moroccan flavours of this aromatic dish made with versatile South African pork!

BRAISED PORK NECK WITH APRICOTS AND CORIANDER Serves 6–8 Preparation time: 40 minutes Cooking time: 1½–2 hours

• 2kg pork neck, cubed (ask your butcher) • cake flour, seasoned with salt and black pepper • oil • 2 medium-sized onions, coarsely chopped • 4 cloves garlic, finely chopped • 1 knob fresh ginger, finely chopped • 1 whole cinnamon stick • a generous pinch of saffron (or 5ml turmeric) • 3 cardamom pods • 10ml ground cumin • 5ml ground coriander • 500ml water • a bunch of fresh coriander leaves • 250g soft Turkish apricots • 50g peeled almonds

1 Roll the pork neck cubes in the seasoned flour until well coated.

2 Heat a little oil in a good quality thick-based pan with a tight-fitting lid and fry the meat in batches in the hot oil; spoon out each batch of fried meat and set aside. Sauté the onions in the same pan until soft and glossy. Add the garlic and ginger and cook for another minute. Add all the spices.

3 Return the meat to the pan. Add the water and bring to the boil. Reduce the heat and simmer for about 1 hour. Add the apricots and coriander leaves and simmer for a further 30 minutes.

4 Meanwhile, roast the almonds in the oven at 180°C until golden brown. Sprinkle the almonds over and serve with couscous and a few fresh coriander leaves.