Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Pulled Pork With Fruity Couscous
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Try our tasty Moroccan inspired pulled pork with couscous recipe for a delicious way to enjoy pork.
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Not Too Tricky
Ingredients
For the pork
1.6kg
Joint boneless pork shoulder (remove the rind/skin if you wish)
1 tablespoon
sea salt
2 tablespoon
Moroccan spice mix
2 tablespoons
pomegranate molasses or honey
2
preserved lemons, discard the pith and flesh and finely chop the skin
For the couscous
300g dried couscous
Zest and juice of 1 lemon
400ml hot chicken stock
150g ready to eat apricots, roughly chopped
4 tablespoons freshly chopped mint
200g pomegranate seeds
50g whole almonds
Method
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Step 2
Line a roasting tin with a sheet of foil large enough to later cover the pork. Remove the string, unroll the pork and pat dry with kitchen paper and place in the tin.
Step 3
Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all over the pork and wrap in foil. Roast in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Step 4
Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the pork from the oven and fold the foil over the top. Return to the oven and cook for about 5 hours or until tender.
Step 5
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and continue to cook for a further 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes.
Step 6
Whilst the pork is resting, put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave until all the liquid has been absorbed. Fluff with a fork and stir in the remaining ingredients.
Step 7
Shred the pork into chunky pieces with 2 forks, stir in the rest of the spice mix and reserved lemon and serve with the couscous.
Tips and Serving Suggestions
For extra flavour, you might want to put the rub on the meat the night before and keep it in the fridge overnight. The task in the morning will be even easier and your end result will be even tastier.
Method
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Step 2
Line a roasting tin with a sheet of foil large enough to later cover the pork. Remove the string, unroll the pork and pat dry with kitchen paper and place in the tin.
Step 3
Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all over the pork and wrap in foil. Roast in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Step 4
Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the pork from the oven and fold the foil over the top. Return to the oven and cook for about 5 hours or until tender.
Step 5
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and continue to cook for a further 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes.
Step 6
Whilst the pork is resting, put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave until all the liquid has been absorbed. Fluff with a fork and stir in the remaining ingredients.
Step 7
Shred the pork into chunky pieces with 2 forks, stir in the rest of the spice mix and reserved lemon and serve with the couscous.
Pulled Pork with Fruity Couscous
Ingredients
For the pork
- 1.6kg Joint boneless pork shoulder (remove the rind/skin if you wish)
- 1 tablespoon sea salt
- 2 tablespoon Moroccan spice mix
- 2 tablespoons pomegranate molasses or honey
- 2 preserved lemons, discard the pith and flesh and finely chop the skin
For the couscous
- 300g dried couscous
- Zest and juice of 1 lemon
- 400ml hot chicken stock
- 150g ready to eat apricots, roughly chopped
- 4 tablespoons freshly chopped mint
- 200g pomegranate seeds
- 50g whole almonds
Tips and Serving Suggestions
For extra flavour, you might want to put the rub on the meat the night before and keep it in the fridge overnight. The task in the morning will be even easier and your end result will be even tastier.
Method
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Step 2
Line a roasting tin with a sheet of foil large enough to later cover the pork. Remove the string, unroll the pork and pat dry with kitchen paper and place in the tin.
Step 3
Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all over the pork and wrap in foil. Roast in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Step 4
Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the pork from the oven and fold the foil over the top. Return to the oven and cook for about 5 hours or until tender.
Step 5
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and continue to cook for a further 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes.
Step 6
Whilst the pork is resting, put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave until all the liquid has been absorbed. Fluff with a fork and stir in the remaining ingredients.
Step 7
Shred the pork into chunky pieces with 2 forks, stir in the rest of the spice mix and reserved lemon and serve with the couscous.
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