Pork and Green Onion Stew
8,5 / 10
2 h. 20 min.
- 8 cups Pork shoulder (diced)
- 5 tablespoons olive oil
- 2 large onions (diced)
- 1 large carrot (diced)
- 2 cloves garlic (crushed)
- 2 ½ inches fresh ginger (grated)
- 1 teaspoon Ras el hanout
- 1.333 cups chicken stock
- 2 bunches scallions (peeled, green tops removed.)
- 2 teaspoons runny honey
- 1 teaspoon ground cinnamon
- 1 cilantro
- Sea salt
- freshly ground peppers
Heat 2 tbsp oil in a heavy based frying pan, add pork and cook until sealed and lightly brown. Place in a large bowl.
Add the onion and carrot to the frying pan with 2 tbsp olive oil and cook for 2 minutes.
Pour vegetables into a flameproof casserole dish or tagine, add the pork, season with salt and pepper, add garlic, finely grated ginger, saffron strands and ras-el-hanout.
Cover with 300ml chicken stock and cook over a gentle heat for at least an hour or until the meat is tender.
Add the whole green onions, honey, and ground cinnamon and continue cooking for a further 40 minutes, adding more chicken stock if necessary.
Garnish with roughly chopped coriander.