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Moroccan pork hocks with apple and almond couscous

  • 4servings
  • 140minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cloves garlic , finely chopped

  2. 3 cardamom pods

  3. 2 tsp coriander seeds

  4. 4 cm ginger , grated

  5. 1 pinches strands saffron

  6. 2 tbsp sea salt

  7. 2 tbsp ground cumin

  8. 4 tsp sweet paprika

  9. 2 tsp chilli powder

  10. 5 tbsp olive oil

  11. 4 small pork hocks , skin removed

  12. 2 onions , diced

  13. 2 carrots , diced

  14. 1 bulb fennel , diced

  15. 1 green chilli , seeds removed, finely chopped

  16. 1 x 4 cm cinnamon sticks

  17. 1 x 400 g canned tomatoes , chopped

  18. 4 tsp clear honey

  19. 1/2 orange , pared zest only

  20. 1 litres chicken stock

  21. 50 g coriander leaves , chopped

  22. 25 g flat leaf parsley , chopped

  23. 1 tbsp mint leaves , chopped

  24. sea salt and freshly ground black pepper

  25. lemon juice , to taste

  26. 450 g quick-cook couscous

  27. 50 g unsalted butter , diced

  28. 1 tbsp sea salt

  29. 450 ml boiling water

  30. 1 Granny Smith apple

  31. 25 g blanched flaked almonds , toasted

  32. 25 g coriander leaves , chopped, plus

  33. 1 tbsp for garnish

  34. 1 tbsp mint leaves , choped

  35. 1 tsp ground allspice

  36. 2 tsp ground cinnamon

Instructions Jump to Ingredients ↑

  1. Using a pestle and mortar, crush the garlic, cardamom and coriander seeds with the ginger, saffron and salt. Add the remaining spices and five tablespoons of the olive oil. Stir until it becomes a paste.

  2. Rub the paste all over the hocks, cover and chill for several hours (overnight if possible).

  3. Pre-heat the oven to 190C/Gas 5.

  4. Heat the remaining olive oil in a roasting tin over a medium heat, and brown the hocks on all sides. Remove from the pan and set aside.

  5. Add the onions, carrots, fennel and chilli to the pan and cook until lightly coloured.

  6. Return the hocks to the pan - add the cinnamon, tomatoes, honey, orange peel and stock. Cover the tin with foil and transfer to the oven. Cook for two hours, until the meat is very tender.

  7. Remove the hocks from the tin and keep warm. Pour the cooking juices from the tin into a saucepan and skim off any surface fat. Simmer the sauce until it has reduced by one quarter.

  8. Add the fresh herbs, and season to taste with salt and pepper. Sharpen with lemon juice.

  9. Place the couscous, butter and salt in a large heatproof bowl and pour over the boiling water. Cover the dish with plastic wrap and leave to soften and swell for 3 minutes. Fluff with a fork to separate the grains, and stir in the apple, almonds, herbs and spices.

  10. . Garnish the pork hocks with fresh coriander, and serve with the apple and almond couscous.

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