Our tested Braised Pork Mash: golden, generous, and balanced with tahini and lemon. Serves 4 people with plenty to go around.
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. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the sumac and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the leek 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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