A aromatic take on Pork Chowder, built on cumin and coriander and finished the way we like it. Ready in about 45 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the dried apricots and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
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