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Recipecouscous

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". recipe courtesy of grand champion of the popular cooking competition, “chopped” and recent winner of “iron chef america” — chef madison cowan on behalf of the national pork board

complex18 ingredients18 preparation steps
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Ingredients

  • boneless pork chops
  • olive oil
  • sweet paprika
  • ground coriander
  • ground turmeric
  • sea salt
  • black pepper
  • ground ginger
  • ground cumin
  • leeks
  • carrots
  • cinnamon stick
  • fresh thyme
  • crushed red pepper flakes
  • bay leaves
  • garlic cloves
  • chopped tomatoes
  • chicken broth

Preparation

  1. 1marinating time: 3 hours
  2. 2for the pork chops: put pork cubes in a large bowl and toss with oil
  3. 3mix paprika , coriander , turmeric , salt , pepper , ginger , and cumin , sprinkle half of the spice mixture over pork and toss well
  4. 4cover and refrigerate for at least 1 and up to 3 hours
  5. 5reserve remaining spice mixture
  6. 6to make the tagine: heat oil in a large nonstick skillet over medium-high heat
  7. 7in batches , add pork and cook , turning occasionally , until browned on all sides , about 4 minutes
  8. 8transfer pork to a plate
  9. 9add more oil to the skillet if needed
  10. 10add leeks , carrots , cinnamon , thyme , chili flakes and bay leaves to the skillet and saut together about 4 minutes , adding more by the tablespoon , if needed
  11. 11stir in the garlic and cook until fragrant , about 1 minute
  12. 12stir in remaining spices and cook for 15 seconds
  13. 13stir in tomatoes with their juices , broth , and tomato paste and bring to boil , stirring occasionally
  14. 14transfer to a large sauce pan
  15. 15return to a simmer and cook , stirring occasionally , until juices thicken and vegetables are just tender , about 20 minutes
  16. 16stir in chickpeas
  17. 17bury the pork in the sauce and cover
  18. 18simmer until the pork is just tender , about 10 minutes