Moroccan Pork

(Can also be made with lamb or turkey thigh or chicken)

Moroccan Pork

I am lucky enough to have my own quince bush so, every autumn, I make jars of quince jelly which really enhances this dish into a type of tagine.

Preparation time: less than 30 minutes
Cooking time: 30 minutes (3-4 hours if using slow cooker)
Serves 2


1 x onion, peeled and diced
2 x cloves garlic, peeled and finely chopped
1 x red pepper, deseeded and diced
4 x button mushrooms, sliced
Good pinch ground cumin
Good pinch coriander seeds, crushed
Good pinch chilli flakes
Good pinch ground cinnamon
Good pinch turmeric
Good pinch ginger
2 x pork spare rib chops, boned and diced
¼ pint/140ml x chicken stock
1-2 x tbsp honey
1 x tbsp quince jelly or lemon juice
Olive oil for frying
Salt and pepper
Couscous to serve
Garnish - Chopped coriander leaves (if suitable for the dysphagic patient)


  1. In a large pan, fry the onions and garlic over a low heat for 5-10 minutes until they begin to colour.
  2. Add the spices and diced pork. Cook for a few minutes, turning the pork so it gets coated with the spicy mix.
  3. Add the red pepper and mushrooms and fry for a few minutes.
  4. Add the honey, stock and quince jelly if used or lemon juice. Simmer, covered, for 10-12 minutes or transfer to a slow cooker for 3-4 hours.
  5. Check seasoning.
  6. Serve on a bed of couscous.
  7. Sprinkle on chopped coriander, if used.