Mastering Pork Tagine: A Step-By-Step Guide To Tender Meat

Tagines are to Morocco what stews are to many Anglo cultures. This North African dish is cooked with a combination of meat, vegetables, and spices and served with bread, rice, or couscous. Pork tagine is a delicious and mouthwatering dish that can be cooked with various ingredients like apricots, tomatoes, and pistachios. Here is a guide on how to cook pork in a tagine.

Choosing the right cut of pork

The pork shoulder is a versatile and budget-friendly option that works well in tagines. It has a good balance of fat and meat, making it juicy and tender when slow-cooked. The shoulder cut is often sold boneless, making it convenient for preparing a tagine. You can cut it into cubes or dice it to ensure even cooking.

Another option is pork collar, also known as pork neck. This cut is taken from the upper part of the shoulder and has a good amount of fat marbling, making it juicy and flavourful. It's a great choice for tagines as it stays moist during the cooking process.

If you prefer a leaner option, pork leg is a good choice. While it has less fat than the shoulder or collar, it is still a tender cut that works well in tagines. Like the shoulder, the leg is often sold boneless, making it easy to prepare.

For those who want a more delicate texture, pork tenderloin is an excellent choice. This cut is very lean and tender, making it perfect for those who want a lighter option. However, it's important to note that tenderloin can dry out quickly, so it's best to cook it gently and ensure it doesn't overcook.

In summary, the key to choosing the right cut of pork for a tagine is considering the fat content and how it will affect the flavour and moisture of the dish. While pork shoulder, collar, and leg are all excellent choices, you can also use tenderloin for a leaner option. By selecting the right cut and cooking it low and slow, you'll end up with a mouthwatering pork tagine that's tender, juicy, and packed with flavour.

Preparing the pork

Firstly, select the right cut of pork. Pork shoulder, collar, leg, or tenderloin are excellent choices for a tagine as they have a good amount of fat, which adds flavour and moisture to the dish. Cut the pork into cubes or dice it to ensure even cooking.

Seasoning the pork is an important step to build flavour. Sprinkle salt and ground pepper generously over the pork cubes. You can also add other spices like cinnamon, ginger, or nutmeg to the pork and toss to coat. This step ensures that the pork itself is flavourful and not just reliant on the sauce or other ingredients.

To cook the pork, heat a large saucepan or frying pan over medium-high heat and add olive oil or butter. You can also add a splash of rapeseed oil for extra flavour. Once the oil is hot, add the pork in batches. It's important not to crowd the pan, so cook the pork in smaller batches, browning it on all sides. This step seals in the juices and keeps the meat moist and tender. After each batch, remove the pork from the pan and set it aside.

Once all the pork is browned, you can start building the flavour base of your tagine by adding ingredients like onions, garlic, ginger, and spices to the same pan. Cook these until softened, and then return the pork to the pan along with any resting juices. This combines the flavours of the pork with the other ingredients, creating a rich and tasty dish.

From here, you can continue with the rest of your tagine recipe, adding ingredients like stock, tomatoes, dried fruit, and nuts, and simmering until the pork is meltingly tender. Remember to adjust seasoning to taste and serve your delicious pork tagine with couscous, quinoa, or bread!

Preparing the vegetables and spices

Start by gathering your ingredients. For the vegetables, you will need items such as onions, garlic, ginger, and chilli. Spices like cinnamon, cumin, turmeric, saffron, coriander, caraway seeds, and paprika will add depth of flavour to your dish. Don't forget to include a can of chopped tomatoes, some sort of starchy vegetable (like sweet potatoes or carrots) , and dried fruits such as apricots and dates for a touch of sweetness.

Once you have all your ingredients, begin by heating some olive oil or butter in a large ovenproof dish or saucepan over medium heat. Add your onions and cook until they are softened and translucent. If you're using chilli and garlic, add them now and cook for a few more minutes, stirring occasionally to prevent burning.

Next, it's time to add your spices. Measure out the desired amounts of each spice and add them to the pan. Cook this mixture, stirring frequently, for a couple of minutes to release their aromatic flavours and oils. If using saffron, it is best to infuse it in a small amount of boiling water before adding it to the pan.

At this point, you can also add items like tomato paste or puree, chicken or vegetable stock, honey or marmalade, and the juice of a lemon or orange. Stir everything together, ensuring that the spices are well combined with the other ingredients.

Now, it's time to add your vegetables. Start with the starchy vegetables like sweet potatoes or carrots, as they will take longer to cook. Give them a few minutes to begin softening before adding any remaining vegetables, such as chickpeas or chopped tomatoes. Continue cooking everything together for several minutes, allowing the flavours to meld.

Finally, you can add your pork to the pan, ensuring that it is coated in the spice mixture. If you're using fresh fruit like apricots, add them now as well. Bring the mixture to a simmer and then transfer it to a preheated oven to finish cooking, typically for about an hour or until the meat is tender.

Remember, you can adjust the amounts of each spice and ingredient to suit your taste preferences. This guide provides a basic framework for preparing the vegetables and spices for a delicious and fragrant pork tagine.

Cooking the tagine

To cook pork in a tagine, you'll first want to get your meat nicely browned. To do this, heat some olive oil in a large, ovenproof pan. You can use either a knob of butter with a splash of oil or just oil on its own. Add the pork in batches, making sure not to overcrowd the pan, and brown the meat on all sides. As each batch cooks, put it to one side.

Next, you'll want to cook your aromatics and spices. Add your onions to the pan, and cook until softened. Then add the garlic and ginger and cook for a few more minutes. Now it's time to add your spices. You can use a pre-made spice mix, or you can make your own blend with spices like cinnamon, ginger, turmeric, nutmeg, pepper, cumin, coriander, paprika, saffron, and caraway seeds. Fry the spices in the pan for a couple of minutes.

Return the pork to the pan, along with any juices that have collected. Stir well to coat the meat in the spices. Now, you can add your liquid. For a tagine, this could be chicken or vegetable stock, or water. You can also add tinned tomatoes at this stage, as well as any dried fruit, such as apricots or dates. Stir everything together and bring to a simmer.

Place the pan in a preheated oven at around 150-200°C for 45 minutes to 2 hours, depending on the recipe. If you're using dried fruit, you can add this to the pan for the last 20-30 minutes of cooking time. You can also add chickpeas at this stage. The tagine is ready when the meat is tender and the sauce has thickened.

Serve your tagine with couscous, quinoa, or rice, and sprinkle with fresh herbs and nuts, such as coriander and pistachios.

Serving suggestions

Couscous

Couscous is a popular choice to serve with a pork tagine. You can use regular couscous or the large round variety called "Israeli couscous".

Bread

Tagines are often served with bread. For example, garlic focaccia or other types of flatbread.

Rice

Rice is another option, especially when serving Moroccan-spiced pork.

Nuts and Herbs

Pork tagines are often served with nuts and herbs, such as coriander leaves, toasted almonds, and pistachio nuts.

Frequently asked questions