Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes

PORK
33Ingredients
75Minutes

Description

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…

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Recipe courtesy of Grand Champion of the popular cooking competition, “Chopped” and winner of “Iron Chef America” — Chef Madison Cowan on behalf of the National Pork Board

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Ingredients

US|METRIC
  • 2 pounds boneless blade pork steaks (OR pork loin country-style ribs, cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 2 teaspoons sweet paprika (Spanish or Hungarian)
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil (as needed)
  • 2 leeks (large, white and pale green parts, thinly sliced and washed well)
  • 2 large carrots (sliced)
  • 1 cinnamon sticks
  • 2 sprigs fresh thyme (3-inch)
  • 1/2 teaspoon red pepper flakes (crushed)
  • 2 bay leaves
  • 6 cloves garlic (sliced)
  • 28 ounces chopped tomatoes (canned, with their juices)
  • 1 cup low sodium chicken broth (or homemade)
  • 1 tablespoon tomato paste
  • 15 ounces chickpeas (garbanzo beans, drained and rinsed)
  • 1/4 cup cilantro (coarsely chopped)
  • 2 tablespoons fresh mint (coarsely chopped)
  • 1 1/2 cups chicken broth (or stock)
  • 1 cup couscous
  • 1/4 cup sliced almonds
  • 1/4 cup dried currants
  • 2 tablespoons chives (coarsely chopped)
  • 1 lemon (zested)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large egg yolks (beaten)
  • 3 tablespoons olive oil
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    Directions

    1. For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix 2 tsp paprika, 2 tsp coriander, 2 tsp turmeric, 2 tsp salt, 1 tsp pepper, 1 tsp ginger, and 1 tsp cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
    2. To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
    3. Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, 2 sprigs thyme, 1/2 tsp red pepper flakes and 2 bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the 6 cloves garlic and cook until fragrant, about 1 minute. Stir in remaining reserved spices from step 1 and cook for 15 seconds. Stir in tomatoes with their juices, 1 cup broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
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