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Harissa-glazed pork leg with quinoa recipe

Harissa-glazed pork leg with quinoa recipe

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Harissa is a chilli and herb paste widely used in North Africa and Middle Eastern cuisines and here it gives a fiery kick to a pork leg joint. The tangy fruit, nut and grain side dish is an appealing and easy-to-prepare accompaniment. The remaining meat can be used to make a selection of dishes from around the world ‑ Oriental-style pork and lettuce cups, a classic rice dish from America’s deep south plus a mild and creamy Thai curry with coconut rice. See method

  • Serves 4
  • 5mins to prepare and 3hrs-3hrs 15mins to cook, plus 20mins resting
  • 1101 calories / serving
  • Healthy
  • Dairy-free

Ingredients

For the pork

  • 2kg boneless pork leg joint
  • 4 tbsp olive oil
  • 4 tbsp harissa paste
  • 4 garlic cloves, crushed

For the jewelled bulgur wheat

  • 300g bulgur wheat and quinoa mix
  • 450ml chicken stock
  • a small handful of parsley, roughly chopped
  • 1 orange, zest and juiced
  • 50g toasted flaked almonds
  • 40g dried apricots, diced
  • 40g pomegranate seeds

Each serving contains

  • Energy

    4635kj
    1101kcal     55%

  • Fat

    33g 47%

  • Saturates

    6g 31%

  • Sugars

    8g 9%

  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 64.3g Protein 136g Fibre 2.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Wipe the joint with kitchen paper to remove any excess moisture and place in a roasting tin.
  2. Combine the oil, harissa and garlic in a small bowl and rub it all over the meat, making sure the whole joint is covered. Roast in the oven for 25 mins then reduce the temperature to gas 3, 170°C, fan 150°C and roast for 2 hours 45 mins. When cooked, cover the joint in foil and leave to rest for 15 mins.
  3. Meanwhile, cook the bulgur wheat and quinoa mix with the chicken stock and 750ml water, according to the packet instructions. Sprinkle over the orange zest and juice and add the remaining ingredients. Mix well to combine. Cut the pork into thick slices and serve with the hot jewelled bulgur wheat and quinoa.
  4. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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