4 MOROCCAN PORK NECK

SERVES 6 Preparation 20 min Marinating 30 min Cooking 1u-2 hours (meat) 15 min (sauce) SPICE PASTE 5 ml (1 t) turmeric 15 ml (1 T) ground coriander pinch each of ground cinnamon and ground cloves 60 ml (¼ c) olive oil juice of 2 lemons 2 garlic cloves, chopped handful each chopped fresh coriander and mint MEAT 1,5 kg whole pork neck, deboned and rind removed 375 ml (2u c) rooibos tea, fennel flavour 125 ml (u c) ready-made braai sauce or smooth apricot jam TO SERVE soft tortillas chopped red onion and fresh coriander or rocket 1 Spice paste Mix the turmeric, ground coriander, cinnamon and cloves with the oil, lemon juice, garlic and herbs to form a paste. 2 Meat Make shallow incisions all over the meat…

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You Best Braai Recipes (Digital) - 1 Issue, 2017 - Special

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