tagine of pork and greens

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Tagines

This tagine of pork and greens lets you escape to Morocco with every bite! Cooked in the biblical slow cooker, you’ll devour the flavors and aromas!

When you hear the word tagines, you might think of MOroccan cuisine, and you’d be right. Tagine is the name for a ‘Maghrebi’ or North African dish cooked in a tagine pot. You can cook just about anything in a tagine, stews with various kinds of meat, vegetables and more. 

Tagines today are now made of different materials, pottery, ceramic and even cast iron. Be sure to ensure that yours is a cooking tagine and not just a serving tagine piece. I have both and certainly do not cook in my serving tagine, but do serve things in it.

Of course, make sure you read up on tagines before diving in because there are some guidelines to follow when you purchase one.  For instance, my guidelines from Williams & Sonoma indicate that my tagine is oven safe to 350 degrees.  Have fun, be creative, try new things (like rice and couscous), and let the inner Boho come out in you when you serve up a fabulous dish to family and friend!

Recipes for Tagines

A tagine to me is like the Biblical slow cooker. It’s been around for centuries in the Middle Eastern cuisines, and you can use a cured tagine in the oven, on the stovetop (must use a diffuser) or an open fire/grill.

“Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine. … Potatoes cover up the meat and vegetables below in this chicken tagine from Morocco.” Source: Origins of Food We Love

I really love cooking and serving in my tagines. Yes, plural because I have four tagines one of which is a serving, not cooking, tagine. That means I’ve come up with some recipes using my tagine, so check these recipes for tagines out!

Tagine of Beef and Vegetables

Tagine of Fresh Vegetables

Four-Hands Charity Dinner

Moroccan Pork

My Moroccan pork is simply delicious! Seasoned with ras el hanout and some additional ground cumin. As it cooks in the green the spice mixtures and ingredients come together to create a glorious mixture. This Moroccan pork has greens with other North African flavors like mango, mint and dates. 

Ras el Hanout Recipes

Ras el hanout recipes are really kind of mainstream now thanks to home cooks and chefs promoting global cuisines. I make my own ras el hanout and it’s absolutely divine. You can make it, too, because it’s in my cookbook! Of course, if you’re not so inclined to do that, then you can go on Amazon or to places like World Market and purchase it. 

I use ras el hanout in recipes much like I do any other spice mixture. It’s a brilliant combination of ingredients including cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek and dry turmeric. 

Try cooking   North African Chicken Stew in your tagine! 

pork and greens

Yield: 4-6 servings

tagine of pork and greens

Pork and Greens

This tagine of pork and greens lets you escape to Morocco with every bite! Cooked in the biblical slow cooker, you'll devour the flavors and aromas!

Ingredients

  • Preheat oven to 275
  • GREENS
  • 12 cup chopped fresh greens, collards, kale, chard, your choice
  • ¼ cup extra virgin olive oil
  • 4 Tbl. butter, unsalted
  • 5 garlic cloves mashed
  • 1 tsp. sea salt
  • ½ tsp. red chili flakes
  • ½ cup chicken broth
  • 1 cup DOLE frozen mango chunk, divided
  • ½ cup dates, pitted, sliced, divided
  • ½ lemon sliced very thin, divided
  • 1/3 cup chopped fresh mint, divided
  • 1/3 cup chopped fresh Italian parsley, divided
  • PORK
  • ¼ cup olive oil
  • 2 lbs. boneless pork, rib pieces or cut up thick chop into pieces
  • 2 Tbl. ras el hanut, can substitute harissa
  • 1 Tbl. ground cumin
  • 1 tsp sea salt
  • ½ cup chicken broth

Instructions

In a large heavy skillet over medium heat, put olive oil and butter (or if your tagine is made of cast iron, you can saute in it.).  Add garlic and greens and toss with tongs.  Add salt, chili flakes, chicken broth and toss.  Cook 5 minutes.  Toss in  half of the mango chunks, dates and lemons. Put this mixture in the bottom of the tagine.

In a heavy large cast iron skillet over medium heat, put oil.  (Or if your tagine is cast iron, you can brown in it.) Toss pork rib pieces in the ras el hanut, cumin and sea salt coating well.  Brown the pieces in the hot skillet getting a nice golden brown all over.  Remove pieces and put on top the greens.  Top with and all around the remaining mango chunks, dates, lemons, mint and parsley. Drizzle over the chicken broth.

Cook in the tagine in a preheated 275 degree oven for about 3 hours.(NOTE:  You can cook in a heavy pot/lid or a slow cooker if you don't have a tagine.) Remove and let cool (covered) about 15 minutes.  Serve.  I also served with a few preserved lemon strips...of course, there's plenty of lemon in the dish, but I just can't get enough lemon!

Notes

You can opt to skip the browning of the pork chunks and place in the tagine on top of the greens.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally


 Pork and Greens

2 Comments

  1. A fantastic fall dish! Being a southern gal, I love me some greens – especially if they’re brightened up with a little mango!!

    • Thank, Priscilla! Those greens were wicked good, and the leftovers were a bed under my sunnyside up eggs the next morning! Your comments always make me ***smile*** 🙂

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