Golden Pork Toast with preserved lemon and olive

Prep everything first: chop the aromatics, measure the preserved lemon and olive 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. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the ras el hanout and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.

Add the broccoli along with a splash of stock or water, then cover and cook gently 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.

Finish with the chopped mint and serve while hot.