A herb-heavy take on Pork Grain Bowl, built on tahini and lemon and finished the way we like it. Ready in about 1 hr 20 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the tahini and lemon 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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the chickpeas and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the carrots 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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