Moroccan Pork Stew

notice the tiny portions, this recipe will feed at least 50

My son is learning how to cook. He'll ring me up on his way to the local Super Walmart and ask for suggestions. The best advice I can give him and anyone else is to plan ahead. Planning ahead is even more crucial for us in the Aga know. Why shop for one meal when you can shop two? If you are cooking dinner tonite why not use all that extra Aga oven space and cook something for later in the week. You're already in the cooking zone, go with it. 

I tried out some new version of mac & cheese for dinner tonite but I had some pork stew meat that needed attention. Why not make the mac and braise the pork for a later date. It will keep safely for a week in the fridge and we all know soup is better the next day. I assume stew is as well.

Let's see how this went down in the Aga Kitchen. Spoiler alert! Meat needs the sit for 6 hours so....plan ahead.

see how nice the meat carmelizes with the lid off

Moroccan Style Braised Pork

gather up these tools and ingredients

  • 1 3qt or bigger pan for braising. The Aga roasting pan will work fine
  • 2# lean pork shoulder cut into 1" cubes, don't forget to dry off your meat
  • Moroccan spice rub... 1 teaspoon each, curry powder,cinnamon,paprika,chili powder and salt. 1 tablespoon of brown sugar and 1/2 teaspoon of pepper
  • 1 onion medium dice
  • 5 cloves garlic thinly sliced
  • 1/2 cup olive oil
  • 1 14oz can chick peas drained and rinsed
  • 1 14oz can stewed tomato
  • 1 teaspoon harissa
  • 1/2 cup chicken or beef stock, don't have any? use water
  • fresh cilantro
  • orange zest

Follow along and read the whole recipe before you start. Next time I'm going to put that advice at the beginning of the post.

Mix the spice rub together and coat the meat. Let rest in fridge 6 to 12 hours

Pre heat your roasting pan in Roasting Oven for 10 minutes, add olive oil and onion and garlic. Cook for 5 minutes in Baking Oven. Onion should soften and garlic barely toasted

Add pork, tomato, harissa and stock. The liquid should come about half way up the meat. This way while the meat is braising the convection cooking in the Aga will brown the exposed part of the pork giving us that carmelized flavor we love with no messy browning in a hot skillet splattering oil all over the kitchen and wasting valuble energy.

Into the Baking Oven and set the timer for 30 minutes. Timer goes beep and you stir the stew.

Repeat previous step. Timer goes beep we stir again and add the beans. Cook until tender. Total cooking time is around 2 hours but it varies. Check for doneness as you go and adjust accordingly.

To serve add fresh chopped cilantro and the zest of fresh orange