The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint 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 tahini and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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