Tunisian Pork Belly Tagine
A rich and flavorful North African-inspired dish featuring slow-cooked pork belly in a spicy tagine sauce.
Ingredients
- ●2 lbs pork belly
- ●2 tbsp glorious olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●2 tunisian chili peppers
- ●1 tsp cumin
- ●1 tsp coriander
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 cup chicken broth
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the pork belly with salt, black pepper, cumin, and coriander.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the pork belly until browned on all sides, about 5 minutes.
- 5
Remove the pork from the pot and set aside.
- 6
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 7
Add the chili peppers, cumin, coriander, salt, and black pepper to the pot and cook for 1 minute.
- 8
Add the chicken broth to the pot and bring to a boil.
- 9
Return the pork belly to the pot and cover with a lid.
- 10
Transfer the pot to the preheated oven and cook for 2 1/2 hours, or until the pork is tender.
- 11
Remove the pot from the oven and let cool slightly.
- 12
Slice the pork belly into thick slices and serve with the tagine sauce.