Moroccan pork neck
MOROCCAN PORK NECK
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)