Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes
Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes - For this pork and beans dish, I’m inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called “Boneless Pork Loin Country-Style Ribs'.
- Time: 75 min
- Servings: 6
Source: Amerikanki -
Ingredients
- pounds boneless blade pork steaks, OR pork loin country-style ribs, cut into 1-i
- tablespoons olive oil
- teaspoons sweet paprika, Spanish or Hungarian
- teaspoons ground coriander
- teaspoons ground turmeric
- teaspoons sea salt
- teaspoon black pepper, freshly ground
- teaspoon ground ginger
- teaspoon ground cumin
- tablespoons olive oil, as needed
- large leeks, white and pale green parts, thinly sliced and washed well
- large carrots, sliced
- cinnamon stick
- sprigs fresh thyme
- teaspoon red pepper flakes, crushed
- bay leaves
- garlic, sliced
- can chopped tomatoes, with their juices
- chicken broth, canned low-sodium or homemade
- tablespoon tomato paste
- can chickpeas, , drained and rinsed
- cilantro, coarsely chopped
- tablespoons fresh mint, coarsely chopped
- chicken broth, or stock
- couscous
- almonds, sliced
- dried currants
- tablespoons chives, coarsely chopped
- Zest of 1 lemon
- teaspoon sea salt
- large egg yolks, beaten