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
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
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
Calories: 581kcalCarbohydrates: 48gProtein: 64gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 153mgSodium: 929mgPotassium: 1723mgFiber: 11gSugar: 19gVitamin A: 800IUVitamin C: 22mgCalcium: 114mgIron: 6mg
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