Pork tagine with dried fruits
Pork tagine with dried fruits is the kind of dish I make a few times a year, especially when I want something flavorful but not complicated. The first time I tried the combination was after seeing a version on TV, but with lamb, which is not for me. So I adapted everything to pork, and since then, I've been using almost the same recipe, with slight adjustments to the spices depending on what I have in the cupboard. Quick info Total time: about 1 hour and 40 minutes Preparation time: 20-30 minutes (chopping ingredients, preparing meat and fruits) Cooking time: about 1 hour and 10 minutes in the oven Servings: 2-3 Difficulty: medium (a few steps, but nothing complicated) Recipe type: main course, suitable for a weekend meal or when you have guests who appreciate the sweet-salty taste Ingredients For the tagine: - 300 g pork shoulder - 2 bay leaves - 1 onion - 2 garlic cloves - A handful of raisins - 5 dried apricots - 5 dried figs - 5 dried dates - 1 teaspoon ground cumin - Turmeric (to taste, I use about a quarter teaspoon) - Ground cloves (just a pinch, enough to taste) - Ground anise (again, a pinch) - Paprika (sweet or smoked, according to preference) - Soy sauce (about 1 tablespoon) - Worcestershire sauce (1-2 teaspoons, no more) - Tabasco sauce (a few drops, optional) - Oil for sautéing - Water, enough to cover the ingredients halfway in the pot For the garnish: - 100 g chanterelles - 100 g porcini mushrooms - Chinese egg noodles (about 100 g, or as needed for 2-3 servings) - 1 garlic clove - Ground nutmeg (a pinch) - Soy sauce (to taste) - Salt, for the water used to blanch the noodles Instructions 1. Cut the pork into bite-sized cubes for a stew. Peel and finely chop the onion and garlic. 2. Heat an oven-safe pot, add a little oil, and sauté the onion and garlic over medium heat until they become translucent. 3. Sprinkle the dried spices over the onion and garlic: cumin, turmeric, cloves, anise, and paprika. Stir briefly to release the flavors. 4. Add the pork to the pot. Mix and let it cook for 2-3 minutes until it starts to brown slightly on all sides. 5. Chop the dried fruits (apricots, figs, dates) into small cubes. Add them to the pot along with the raisins. 6. Pour in the soy sauce, Worcestershire sauce, and a few drops of Tabasco if desired. Mix everything well. 7. Add the bay leaves and pour in enough water to cover the ingredients halfway (don't drown them, it's not a soup). 8. Bring to a boil on the stovetop, then transfer the pot to the oven, covered. Set the oven to low temperature (I use 150-160°C in an electric oven). 9. Cook in the oven for about 1 hour and 10 minutes. Check at the end: the meat should be tender, and the sauce should be reduced, not watery. 10. While the tagine is in the oven, prepare the garnish. Boil salted water in a pot. Once it boils, turn off the heat and add the Chinese noodles. Let them sit in the hot water for about 4 minutes (or according to the package instructions), then drain and set aside. 11. If the mushrooms are large, slice them. Heat a pan, add a little oil and a finely chopped garlic clove. Add the mushrooms and sauté until cooked. Towards the end, add soy sauce and a pinch of nutmeg. 12. Finally, add the cooked noodles to the mushrooms, stir briefly, and turn off the heat. 13. Serve the hot pork tagine alongside the mushroom noodles. Why I make this recipe often What attracts me to this recipe is the combination of savory and sweet, but also the fact that I can use whatever dried fruits I have on hand. It works well for days when I want something different from a classic pork stew. It can also be made a day in advance, as the flavors meld even better. Tips and variations Tips - Don't let the meat boil too hard at first, just enough to bring it to a boil. - Add the dried fruits at the beginning so their flavors infuse into the meat. - The sauce should reduce, not be liquid. If there's too much liquid at the end, leave the pot uncovered in the last 10 minutes in the oven. - Adjust the amount of spices if you don't want it to be too intense. Substitutions - Pork can be replaced with chicken if you prefer. The flavor will be lighter but still interesting. - Don’t have all the dried fruits? You can use just apricots and raisins, it works just as well. - The mushrooms can be any variety you have on hand, not just chanterelles and porcini. Variations - You can add some almonds or nuts for a crunchy texture. - If you don’t have Chinese noodles, couscous or plain rice will work too. Serving ideas - Serve the tagine in a deep bowl with the noodles on the side, not on top. Everyone can take as much as they want of each. - It also pairs well with a simple green salad if you want something extra on the table. Frequently asked questions 1. Can the recipe be made without an oven? Yes, you can simmer everything on low heat on the stovetop with the pot covered, but be careful not to let the liquid reduce too much. 2. Can I leave the fruits whole? It's better to chop them; otherwise, they remain too large and don’t soften evenly. 3. How spicy does it get with Tabasco? Not very. A few drops give just a hint of heat, but you can omit it completely if you don't want any spiciness. 4. Can I skip the Worcestershire sauce? Yes, but the final taste will be slightly less intense. You can increase the soy sauce if you like. 5. Can the garnish be made with regular pasta? Yes, but Chinese noodles have a better texture for this recipe. If using regular pasta, cook it al dente. Nutritional values Estimate for one serving (out of 3): approximately 500-600 kcal. Protein: 30-35 g (from pork and mushrooms) Carbohydrates: 70-80 g (dried fruits, noodles) Fats: 10-15 g Estimated values may vary depending on the exact type of meat, noodles, and the amount of oil used. It's a fairly hearty meal with a high fiber content from dried fruits and mushrooms. Storage and reheating The tagine keeps well in the refrigerator for 1-2 days and actually gains flavor if left overnight. Reheat it on the stovetop over low heat, adding a little water if the sauce has thickened too much. The mushroom noodles can be stored separately, but it’s best to consume them on the same day.
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