Pork Tagine with apricots and pistachios

From  lovepork.co.uk

Cooking time: 2 hrs 30 minutes

Cooking skill: Easy



12.4oz – 1lb British mini boneless pork shoulder or leg joint

2 tsp oil

1 small red onion, peeled and roughly chopped

1 garlic clove, peeled and crushed

2 tsp Ras el Hanout spice mix

10 fl. Oz hot pork stock

½ can chopped tomatoes

1 ½ oz dates, stoned and halved

½ can chickpeas, rinsed and drained

1 1/2oz plain couscous

Small handful shelled pistachio nuts, roughly chopped

Small handful fresh mint leaves, roughly torn



  1. Preheat the oven to 400°F. Gas Mark 6
  2. Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1 – 2 minutes
  3. Add the pork, and brown on all sides
  4. Add the spice, stock, tomatoes, dates and apricots and stir well. Cover the pan and place in the oven for 2 hours
  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
  6. Serve sprinkled with the pistachio nuts and mint leaves