By Protein
Moroccan Braised Pork Bowl Recipe
Ingredients
1½ cups White Rice, Cooked
3 oz. Moroccan Braised Pork (Sub-Recipe)
1/8 cup Olives, Green & Black
1/8 cup Dried Apricots
1/8 cup Chickpeas, Toasted
1 tbsp. Sliced Almonds
As needed Fresh Mint, Torn, for Garnish
As needed Preserved Lemon Peel Strips, for Garnish
2 tbsp. Apricot Sauce (Sub-Recipe)
Directions
- Toast the chickpeas in a dry pan for 3-4 minutes to add texture.
- Spoon the rice into a bowl and top with the Moroccan braised pork.
- Arrange the olives, dried apricots, toasted chickpeas, and almonds around the pork to keep it the visual focus.
- Drizzle with apricot sauce and garnish with fresh mint and preserved lemon peel strips.
Moroccan Braised Pork
about 1 lb. Pulled Pork
Ingredients
1 lb. ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
1 tsp. Cumin
1 tsp. Coriander
1/2 tsp. Cinnamon
1/2 tsp. Smoked Paprika
1/4 tsp. Ground Ginger
1 tsp. Kosher Salt
1/4 tsp. Black Pepper
1 cup Chicken or Vegetable Stock
1/4 cup Dried Apricots, Chopped
Directions
- Season the pork butt generously with the cumin, coriander, cinnamon, smoked paprika, ginger, salt, and pepper.
- Sear the pork on all sides, then transfer to a braising pan with the stock and chopped apricots.
- Cover and braise at 300°F for 3-4 hours, until fork-tender.
- Shred the pork and strain the braising liquid, reserving both for the apricot sauce.
Apricot Sauce
about 1/4 Cup
Ingredients
As needed Braising Liquid, Reserved from the Pork
1/4 cup Dried Apricots, Reserved from the Braise
1 tsp. Honey, if Needed for Sweetness
Directions
- Puree the braised apricots with a little of the reserved braising liquid until smooth.
- Adjust sweetness with honey if needed.
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