POTS OF GOLD
“THIS WHITE BEAN AND MUSHROOM NUMBER IS JUST AS HEARTY AS ITS MEATY COUNTERPARTS – AND JUST AS ‘LICK THE BOWL CLEAN’ GOOD.”
@the_butlerspantry_
PORK BELLY AND HARISSA TAGINE
SERVES 6
Begin this recipe at least 7 hours ahead.
1.25kg skinless pork belly, cut into 5cm pieces
70g good-quality harissa paste
2 tbs extra virgin olive oil, plus extra to drizzle
2 red onions, thinly sliced
3 garlic cloves, crushed
20g baharat spice mix
1/4 cup (35g) plain flour
4 cups (1L) good-quality beef stock
1/2 bunch flat-leaf parsley, finely chopped
400g can chickpeas, drained, rinsed (we used Woolworths Macro organic chickpeas)
1/2 bunch silverbeet, stalks removed, cut into 5cm pieces
Place pork and harissa in a bowl, drizzle with extra oil and season. Toss well to combine. Marinate, covered, in the fridge for 4-5 hours or, if time permits, overnight.
If cooking in the oven, preheat oven to 160°C. Heat 1mm oil in a large heavy-based saucepan with a lid, over high heat.
If using a slow cooker, place 1mm oil in bowl, select ‘saute/sear’ and preheat.
Add pork with the marinade and sear
