Long Low and Slow Spicy Pork with Plums

It's only 38 days until our holiday in Morocco which has made me start hankering for those heavenly spice blends, tagines, souks and of course, Riad El Fenn.  I'll be relying on my trusty Netherton Foundry slow cooker to work its magic as I don't have a tagine......yet.

Ingredients

2 tbsp sunflower oil

500g pork shoulder, diced

1 onion, thinly sliced

2 garlic cloves, finely chopped
1 large red chilli, finely chopped

1 tbsp chopped ginger

2 teasp ras-el-hanout

1 tbsp tomato purée
1 teasp unami paste, optional

6 ripe plums, quartered and stones removed

300ml vegetable stock.

                                                  

Method   

In a medium-sized pan, heat 1 tbsp of the oil. Season the pork and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic, chilli and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, plums and stock, and return the pork to the pan. Simmer gently for 2 hours in a slow cooker or at 130C in the oven making sure the lid is sealed.

Serve with boiled rice or potatoes.