Moroc­can pork neck

MOROC­CAN PORK NECK

YOU Best Recipes: Braai - - Contents -

SPICE PASTE

5 ml (1 t) turmeric

15 ml (1 T) ground co­rian­der pinch each of ground cin­na­mon

and ground cloves

60 ml (¼ c) olive oil juice of 2 lemons

2 gar­lic cloves, chopped hand­ful each chopped fresh co­rian­der and mint MEAT

1,5 kg whole pork neck, de­boned and rind

re­moved

375 ml (2½ c) rooi­bos tea, fen­nel flavour

125 ml (½ c) ready-made braai sauce or

smooth apri­cot jam

TO SERVE soft tor­tillas chopped red onion and fresh co­rian­der or

rocket 1 Spice paste Mix the turmeric, ground co­rian­der, cin­na­mon and cloves with the oil, lemon juice, gar­lic and herbs to form a paste.

2 Meat Make shal­low in­ci­sions all over the meat and rub well with the paste. Set aside for about 30 min­utes.

3 Trans­fer to a heat­proof enamel dish or ca­st­iron pot, pour the rooi­bos over, cover and bake over mod­er­ate coals for 1½-2 hours or un­til the meat is beau­ti­fully ten­der.

4 Re­move from the dish or pot (re­serve the liq­uid), baste with the braai sauce or jam and seal quickly over hot coals un­til well browned. Shred or slice the meat.

5 Re­duce the re­served cook­ing liq­uid un­til fra­grant and thick­ened, adding a lit­tle apri­cot jam if you like. Mix with the shred­ded meat.

6 To serve Serve the meat on tor­tillas with chopped red onion and rocket.

SERVES 6 Prepa­ra­tion

20 min Mar­i­nat­ing 30 min Braaiing 1½-2 hours

Cook­ing

15 min (sauce)

1

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