Moroccan · Side

Smoked Pork with harissa

The kind of Moroccan plate you make on repeat. harissa, a proper smoke, and a finish of fresh herbs.

4.3 from 4,038 cooks

Prep30 min

Cook50 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the harissa 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.

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