Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork Tagine with Apricots and Pistachios
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Easy to make with pork shoulder, collar, leg or daube, this mouthwatering tagine with apricots and sprinkled pistachios is a delicious dish worth waiting for.
This recipe is part of our budget-friendly collection, made up of recipes that will feed a family for under £1.50 a portion*.
Cook time: 2 hrs and 30 mins
Serves: 5
Cooking Skill: Easy
Ingredients
900g
of boneless pork shoulder or leg, cut into cubes
1 tablespoon
oil
1
red onion, peeled and roughly chopped
2
garlic cloves, peeled and crushed
3 teaspoons
Ras el Hanout spice mix
600ml
hot vegetable stock
1 x 400g
can chopped tomatoes
75g
dates, stones removed and halved
50g
dried apricots, halved
1 x 400g
can chickpeas, rinsed and drained
100g
couscous
15g
shelled pistachio nuts, roughly chopped
15g
fresh mint leaves, roughly torn
Method
Step 1
Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
Step 2
Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.
Step 3
Add the pork and brown on all sides.
Step 4
Add the spice, stock, tomatoes, dates and apricots and stir well. Cover the pan and place in the oven for 2 hours.
Step 5
At the end of the cooking time, remove the lid and stir in the chickpeas and couscous. Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.
Step 6
Serve sprinkled with the pistachio nuts and mint leaves.
Tips and Serving Suggestions
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 03.08.23; but are subject to change due to fluctuations in ingredient prices.
Method
Step 1
Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
Step 2
Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.
Step 3
Add the pork and brown on all sides.
Step 4
Add the spice, stock, tomatoes, dates and apricots and stir well. Cover the pan and place in the oven for 2 hours.
Step 5
At the end of the cooking time, remove the lid and stir in the chickpeas and couscous. Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.
Step 6
Serve sprinkled with the pistachio nuts and mint leaves.
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