Moro is one of my favourite restaurants in London and I absolutely love their cookbooks. They are full of delicious and creative Arabic and Hispanic recipes and the added bonus is that they are generally straightforward.
This Moorish pork recipe is a starter from the first book. It is moorish by name and moorish by nature, I always make plenty! I discovered it during the summer when I put the pork onto skewers and served them as part of a bbq. This worked really well as the charcoal adds a really great flavour.
Now that autumn is well and truly with us I thought it would be nice try it as a main course, so I griddled the pork in cubes and served it with some simple couscous and an aubergine salad.
The recipe is wonderfully simple and the result tastes amazing. You just need to chop some nice pork fillet into chunks and flatten slightly, then marinade for a few hours. For every 500g pork you will need the following for your marinade:
1/2 heaped teaspoon each of ground coriander seeds, ground cumin seeds and ground fennel seeds.
1 teaspoon of sweet smoked paprika
2 garlic cloves crushed to a paste with salt
A good pinch of saffron infused in 2 tablespoons of boiling water
1 teaspoon of dried oregano
1 fresh bay leaf, crumbled
1 desert spoon of red wine vinegar
1 desert spoon of olive oil
Once you are ready to eat, get a chargrill pan smoking and cook the pork until it is slightly charred but still juicy inside (about 2 minutes on each side). Then simply season with salt and serve.
The aubergine salad that I served on the side was also from the Moro The Cookbook.
This is something you can cook at the same time as marinading the pork. I used:
1 large aubergine
1 garlic clove cut into matchsticks
1/2 red chilli thinly sliced
Handful of roughly chopped mint
1 big tablespoon of red wine vinegar
Slice the aubergines into 2 cm slices in advance, sprinkle with salt and stand in a colander for about 30 minutes. Then rinse and pat dry.
Fry the garlic in olive oil until medium brown and put to one side. Then add a good few glugs of sunflower oil to the pan and cook the aubergine until dark brown on both sides.
Drain the aubergine and arrange in a layer, then sprinkle the garlic, chilli, mint and vinegar over the top. Leave to stand whilst the pork marinades and the flavours infuse.
The couscous was simply mixed with chilli, parsley, mint, olive oil and lemon, then seasoned with salt and pepper.
If you have leftovers I would recommend eating it cold the following day. Much more exciting than a sandwich!