Pork Tagine

The joys of sweet and savory, crunchy and soft all come together in this soup-type stew of Pork Tangine.

On Tiffany’s first trip to Northern Africa, she was overwhelmed with the sights, sounds, and smells of a country that was so foreign to her. Finding comfort in a small, brightly colored, family-owned restaurant, she was able to relax and savor some of the world’s best cuisine. 

Serve this fragrant dish over couscous or rice. If you don’t want to use the oven, an alternate cooking method is a slow simmer on the stove, in a covered pan.

This recipe is from Tiffany’s book Cooking Big Game. To buy this book, and many more, visit here.

Pork Tagine Stew Recipe

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The joys of sweet and savory, crunchy and soft all come together in this soup-type stew of Pork Tangine. Serve this fragrant dish over couscous or rice. If you don’t want to use the oven, an alternate cooking method is a slow simmer on the stove, in a covered pan.
Preparation 15 minutes
Cook 50 minutes
Ready in 1 hour 5 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodCasserole
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Ingredients

Tagine Seasoning Blend

  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt

Tagine Stew

  • 2 pounds wild pig cubed large
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 4 cloves garlic crushed
  • 1 teaspoon lemon zest
  • 1 can (15 oz) garbanzo beans
  • 1/2 cup dried apricots sliced
  • 3 cups chicken broth or turkey stock
  • 3 small zucchini thickly sliced

Directions

Tagine Seasoning Blend

  • Combine the turmeric, cumin, ginger, cinnamon, allspice, and salt. Put aside until needed.

Tagine Stew

  • Preheat the oven to 350 degrees F (177 degrees C).
  • Lightly season the wild pig with salt and pepper. 
  • In a heavy skillet, heat the olive oil on medium-high heat. 
  • Add the cubed meat to the skillet and sear on all sides. 
  • Add the onions and garlic then continue to sauté for 2 to 3 minutes. 
  • Add the seasoning blend, lemon zest, garbanzo, dried apricots, chicken broth, and zucchini.  
  • Transfer the stew to a tagine or covered baking dish.
  • Bake for 45 to 50 minutes or until the meat is tender. 

Nutritional Information

Sodium: 929mgCalcium: 114mgVitamin C: 22mgVitamin A: 800IUSugar: 19gFiber: 11gPotassium: 1723mgCholesterol: 153mgCalories: 581kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 3gSaturated Fat: 4gFat: 15gProtein: 64gCarbohydrates: 48gIron: 6mg

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Tiffany Haugen

About Tiffany Haugen

Tiffany Haugen has lived a semi-subsistence lifestyle for nearly 30 years. From the wild Arctic of Alaska to the jungles of Sumatra, Indonesia to her current home in the Pacific Northwest, hunting and fishing are what put Tiffany’s meals on the table.

Learn more about Tiffany Haugen
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