Tunisian Pork Tagine
A hearty, slow-cooked stew originating from Tunisia, made with tender pork and a blend of aromatic spices.
Ingredients
- ●1.5 lbs pork shouldercut into 2-inch cubes
- ●2 tsp Tunisian spice blendavailable at most Middle Eastern markets
- ●2 tbsp molten honeywarmed to a liquid state
- ●1 tsp nutty brown sugaroptional
- ●2 tbsp olive oilfor browning
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tbsp tomato pastedissolved in 2 tbsp hot water
- ●1 cup chicken brothlow-sodium
- ● tagine cooking vesseloptional, but traditional
Instructions
- 1
1. Heat oil in the bottom of a large, heavy pot or Dutch oven over medium-high heat.
- 2
2. Brown the pork cubes in batches until browned on all sides, about 5 minutes per batch.
- 3
3. Remove the pork from the pot and set aside.
- 4
4. Reduce heat to medium and sauté the onion and garlic until softened, about 5 minutes.
- 5
5. Add the Tunisian spice blend and cook for 1 minute, stirring constantly.
- 6
6. Stir in the tomato paste and cook for 1 minute.
- 7
7. Add the chicken broth, browned pork, and honey; bring to a simmer.
- 8
8. Cover the pot and transfer to the oven; braise for 2 1/2 hours, or until the pork is tender.
- 9
9. Season with brown sugar and serve hot, garnished with fresh herbs if desired.