Ingredients
- Serves 4
- 1-1.5kg pork belly, chops or shoulder
- oil
- 3 Tbsp. ground cumin
- 2 Tbsp. ground coriander
- 1 Tbsp. sweet paprika
- 1 1/2 tsp. cayenne pepper
- 1 tsp. ground turmeric
- 1 tsp. dried oregano
- 1 tsp. salt or more to taste
- 1/2 tsp. freshly ground black pepper
- Lemons to serve
MOORISH PORK
Method
- If using belly pork or shoulder cut into desired pieces
- Mix all the spices together
- Rub a little oil over the pork and then generously rub over the aromatic rub
- Leave in the fridge until ready to cook
- If you have time I would suggest leaving for at least an hour or even overnight
- Heat up the barbecue or heavy based fry pan until hot, add the pork and cook for 2-3 minutes each side then lower the temperature and continue to cook for further 5-10 minutes depending on thickness of meat
- Serve with fresh lemon
Comments
I like to add a bit of spice to things and this mixture works well with juicy pork.
Thanks to WAITAKI BACON AND HAM for providing the pork belly used in the demonstration.
If you would like to download a printable version of this recipe, please click here
