Pork with raisins

8 servings

45 minutes

Pork with raisins is an exquisite dish that combines the tenderness of meat with the subtle sweetness of fruits and the aroma of Eastern spices. This recipe, inspired by Moroccan traditions, uses ras el hanout—a blend of the finest spices—giving the meat a deep, warm flavor with hints of nutmeg, cinnamon, and coriander. The cooking process involves marinating the pork, frying it to a golden crust, and slow-roasting in a fragrant broth with saffron, honey, and raisins. Pre-roasted almonds add textural complexity and a nutty accent. This dish is perfect for a festive dinner where you want to impress guests with something exotic yet balanced in flavor.

Energy value per serving

• Calories: 901.1
• Proteins: 29.8g
• Fats: 79.4g
• Carbohydrates: 16.6g

Ingredients

• Honey: 2 tbsp
• Onion: 1 head
• Salt: to taste
• Garlic: 2 clove
• Almond: 100 g
• Olive oil: 100 ml
• Ginger root: 50 g
• Ras El Hanout: 2 tbsp
• Saffron: pinch
• Beef broth: 500 ml
• Raisin: 100 g
• Fresh pepper: to taste
• Pork neck: 1.5 kg

Cooking steps

1. Wrap a piece of pork neck or loin into a roll and tie it with cooking twine along its length. Then, carefully but without excess, sprinkle the roll with ras el hanout (a Moroccan spice blend).

   Required ingredients:

   • Ras El Hanout: 2 tablespoons

2. Drizzle the pork with olive oil; season with salt in the same detailed but not excessive way. Wrap the roll in plastic wrap and refrigerate for an hour to marinate.

   Required ingredients:

   • Olive oil: 100 ml
   • Salt:  to taste

3. During this time, finely chop the onion, ginger, and garlic. Soak the raisins in boiling water to soften them. Blanch the almonds in a small amount of boiling water to remove excess bitterness.

   Required ingredients:

   • Onion: 1 head
   • Ginger root: 50 g
   • Garlic: 2 cloves
   • Raisin: 100 g
   • Almond: 100 g

4. Take the pork out of the fridge, remove the film, strain the marinade, and fry the roll on all sides in a hot skillet until browned.

   Required ingredients:

   • Pork neck: 1.5 kg

5. Remove the meat and sauté the onion in the remaining fat in the pan until soft, add the marinade from the pork, ginger, garlic, raisins, a pinch of saffron, and honey. Pour in a cup of beef broth and mix.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 2 cloves
   • Ginger root: 50 g
   • Raisin: 100 g
   • Saffron:  pinch
   • Honey: 2 tablespoons
   • Beef broth: 500 ml

6. Place the pork roll in a saucepan and send it to an oven preheated to 140 degrees for about two hours. As the liquid evaporates, add broth to the saucepan. Shortly before the time is up, roast the blanched almonds in a dry skillet until golden and fragrant. Chop the roasted almonds into small pieces and sprinkle them over the meat.

   Required ingredients:

   • Beef broth: 500 ml
   • Almond: 100 g