Moroccan Spiced Stewed Pork Belly In A Slow Cooker Recipe

Name: Moroccan Spiced Stewed Pork Belly In A Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork belly; 2 medium yellow onions, diced; 4 small yellow onions, peeled and quartered; 4 garlic cloves, minced; 1 1/2 inches fresh ginger, minced; 1/2 cup dried mushroom (optional); 2 cups chicken stock; 1 1/2 tablespoons ras el hanout spice mix; 1 pinch saffron; 1 teaspoon honey; salt; 1 tablespoon argan oil (this is very expensive and hard to find, you can use any other oil you like but if you can get your ); 200 ml strained yoghurt (I use Fage 2 %); 1/2 cup strained tomatoes; 1 cup white wine (or light red if you have that on hand) (optional)

Servings: persons

2 lbs pork belly
2 medium yellow onions, diced
4 small yellow onions, peeled and quartered
4 garlic cloves, minced
1 1/2 inches fresh ginger, minced
1/2 cup dried mushroom (optional)
2 cups chicken stock
1 1/2 tablespoons ras el hanout spice mix
1 pinch saffron
1 teaspoon honey
salt
1 tablespoon argan oil (this is very expensive and hard to find, you can use any other oil you like but if you can get your )
200 ml strained yoghurt (I use Fage 2 %)
1/2 cup strained tomatoes
1 cup white wine (or light red if you have that on hand) (optional)

1
Heat oil in a deep cast iron skillet (or a cast iron dutch oven) over medium high heat. Cube the belly with skin on and salt the meat. Add meat to oil and brown on each side. Work in batches if your skillet is small - don't crowd the meat. Remove the meat from the skillet and set aside in a bowl.
2
Add diced onions to the skillet and fry in the oil until they are beginning to brown (ie past translucent but not burnt). Add ginger and garlic and stir up and fry for one more minute.
3
Add wine and stock and deglaze pan (scrape up the browned bits into the liquid). Add tomato, spices, safron, honey and salt. Taste for saltiness - do not undersalt. The liquid will not be flavorful or even tasty at this stage so only judge the salt. Add the yoghurt slowly and stir as you add (this prevents it from curdling). Reduce the liquid if it looks like a lot (if you reduce too much, no worries, you'll add back just the right amount of water in the next step).
4
Pour the liquid from the skillet into your slow cooker. Add the meat with any juices from the bowl into your slow cooker. Add the quartered small onions and the dried mushrooms. Add water to almost cover the meat and stir the liquid. Cook on low setting for 9 hours. I do all the prep the night before and then refrigerate the uncooked food in the insert until I'm ready to place it in the base the next morning and turn it on. When I get home I have a gorgeous fragrant meal.
5
Serve ladled over couscous and garnish with chopped fresh cilantro.

1015

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs pork belly, 2 medium yellow onions, diced, 4 small yellow onions, peeled and quartered, 4 garlic cloves, minced, and more.

Yes, Moroccan Spiced Stewed Pork Belly In A Slow Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spiced Stewed Pork Belly In A Slow Cooker

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