Pork with Raisins

Main Dishes | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Pork with raisins

Ingredients

Honey - 2 spoons
Onion - 1 head
Salt - to taste
Garlic - 2 cloves
Almond - 3.5 oz
Olive Oil - 3 fl oz
Grated Ginger Root - 1.8 oz
Ras el Hanout - 2 spoons
Saffron - a pinch
Campbell's Beef Broth - 17 fl oz
Raisins - 3.5 oz
White Pepper (whole) - to taste
Pork Neck - 1½ kg

Step by Step guide

Step 1

Take a piece of pork neck or loin, roll it into a roulade, and tie it up with kitchen twine along its entire length. After that, generously but not excessively sprinkle the roulade with ras el hanout (a Moroccan spice blend that translates to 'from the top shelf', meaning the best available in the spice shop: ground cardamom, cloves, cinnamon, coriander, cumin, hot pepper, nutmeg, and turmeric; ready-made blends may vary slightly, but the principle is the same — all the aromatic spices mixed together).

Step 2

Drizzle the pork with olive oil; season it with salt in a detailed but not excessive manner. Wrap the roll in plastic wrap and then place it in the refrigerator for an hour to marinate.

Step 3

In the meantime, finely chop the onion, ginger, and garlic. Soak the raisins in boiling water to soften them. Blanch the almonds in a small amount of boiling water to remove excess bitterness.

Step 4

Remove the pork from the refrigerator, take off the film, drain the marinade, and sear the roll on all sides in a hot sauté pan (it should fit in the oven later, so use a pan with short handles) until a golden brown crust forms.

Step 5

Remove the meat and in the remaining fat in the saucepan, sauté the onion until soft. Add the marinade from the pork, ginger, garlic, raisins, a pinch of saffron, and honey. Pour in a cup of beef broth and stir everything together.

Step 6

Place the pork roll in a saucepan and transfer it to an oven preheated to 284°F for about two hours. As the liquid evaporates, add broth to the saucepan. Shortly before the cooking time is up, toast the blanched almonds in a dry skillet until golden brown and fragrant. Chop the toasted almonds into small pieces and sprinkle them over the meat.