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Collection: Pork
Recipe By: Alice Carter
Persian Pork
Ingredients
- 1.5 teaspoons sweet smoked paprika
- 1.5 teaspoons fennel seeds
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground turmeric
- .75 teaspoon ground coriander seeds
- .75 teaspoon garam masala
- .75 teaspoon curry powder
- .5 teaspoon ground cardamon (10 pods) – discard the cases after grinding, just use the seeds
- .5 teaspoon ground black pepper
- .5 teaspoon ground cinnamon
- generous pinch of saffron
- 100g finely chopped root ginger
- 2 cloves garlic, finely chopped
- 50ml vegetable oil, plus extra for frying
- zest and juice of one lemon
- 1 x 28g pack coriander, chopped
- 1.5Kg pork shoulder, cut into 4cm cubes (I used shoulder steaks from supermarket pre-pack and chopped them up but butchers pork would probably be better
- 400ml chicken or veg stock (freshly made is best but I used 2 chicken OXO cubes
- 4 shallots, sliced
- 2 celery stalks, diced (didn’t have any so left this out – still good!)
- 1 x 400g tin chopped tomatoes
- 1 teaspoon salt
Directions
- 1. Place spices, ginger, garlic, 50ml vegetable oil, lemon zest and juice and chopped coriander in a bowl and mix well. Add the cubed pork, mix, cover and leave to marinate in the fridge for a minimum of 4 hours, preferably overnight.
- 2. Preheat oven to 150ºC, fan 130ºC, gas 2. Heat a little veg oil over a moderate heat in a heavy based, oven proof pan or and brown pork in batches, being careful not to over-crowd the pan or the meat will stew rather than brown. As it is ready transfer the meat to a bowl. Pour the stock into the pan and stir around to dislodge all the caramelised bits on the base of the pan. Pour stock over the meat.
- 3. Heat a little more oil in the pan and fry the shallots and celery until soft. Return the pork and stock to the pan, add the tomatoes and salt and mix thoroughly. Bring to a simmer. Place a ‘cartouche’ of baking parchment on top of the meat and cover with a tightly fitting lid or foil. Bake for and hour until meat is tender (I kept mine in for 1.5 hours and it was meltingly tender). Check towards end of cooking time to ensure there’s enough liquid, adding a little more stock if necessary. Serve with Cucumber, Clove and Mint Yoghurt, Lemon Roasted Carrots, Coconut Flatbreads or Basmati Rice
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