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Marinated Iberian pork with raisin couscous

in Andalucia, Spain
By Nick Nutter | 3 Aug 2019

Ingredients (serves 4)

600g pork loin, cut into 1cm thick slices
1 head of garlic, broken into cloves
2 carrots, peeled and sliced
1 leek, roughly chopped
90 ml aged sherry vinegar
100ml fino or white wine
3 or 4 cloves
1 tsp cumin seeds
1 tbsp fresh oregano
bay leaf
twist of black pepper
extra virgin olive oil
salt
sprigs of coriander for garnish

Couscous
Extra virgin olive oil
2 cloves garlic, finely sliced
1 small onion, finely chopped
250g couscous grains
250ml vegetable stock
1 red pepper, hulled and finely chopped
4 thin asparagus spears, woody end broken off then cut in half
50g seedless raisins
1 tsp ground cumin
salt to season



Method

1. Bring the pork to room temperature and hour or so before cooking.
2. Heat some olive oil in a frying-pan over high heat and quickly brown the pork on both sides. Remove and set aside. Lower the heat and cook a further minute on each side. Transfer the pork to a plate, leaving the oil in the pan.
3. Toss in the garlic, carrots and leek. Sauté until tender then add the wine, vinegar and spices, season then simmer for 15 – 20 minutes. Remove from the heat and submerge the pork loin in this escabeche (marinade) for 4 hours.
4. About 20 minutes before serving, make the couscous.
5. In a large saucepan, heat some olive oil over a low heat and sauté the garlic, onion and pepper for 5 minutes. Add the cumin and asparagus and continue to cook until the vegetables are tender. Stir in the raisins, season with salt, then set aside.
6. In a separate saucepan, heat the vegetable stock. Once it starts to boil, tip in the couscous and remove from the heat. Allow the grains to absorb the stock for 3 minutes. Return the pan to a low heat, stir in 1 tbsp extra virgin olive oil and fluff up the grains with a fork to separate them. Tip the couscous into the saucepan of vegetables and stir to combine.
7. Remove the pork from the escabeche and serve with the couscous. The sauce from the escabeche can be used as a dressing if desired.

Escabeche

Escabeche (pickle or brine) is one of the great cooking techniques bequeathed the Arabs, designed to preserve meat before the days of refrigeration. Here the sweet-sour flavour and tender Iberian pork is balanced by grainy couscous. This recipe by Luismi Lopez of Arrieros, Linares de la Sierra, Huelva, needs top quality pork - preferably Iberian though farm-sourced organic works too.



History in Andalucia municipality

Prehistoric Andalucia | Evolution of Homo Sapiens
History of Andalucia | The Lure of Gold
Phoenicians in Andalucia | Where the Phoenicians came from
Phoenicians in Andalucia | The First Civilisations in Spain
Phoenicians in Andalucia | Phoenicians meet the Iberians
Phoenicians in Andalucia | Phoenician expansion in Andalucia
Phoenicians in Andalucia | Competition between Greeks and Phoenicians
Phoenicians in Andalucia | The Carthaginians triumph
Amphorae, the container of choice for 4000 years
The Barbary Pirates scourge of the Andalucian Coast
Romans in Andalucia | Rome takes over from Carthage
Romans in Andalucia | Rome subdues the Iberians 205 BC to 139 BC
Romans in Andalucia | Pax Andalucia between 100 BC and 180 AD, the Romanisation of Baetica
Romans in Andalucia | Decline and Fall of the Romans
History of Roman Mining in the Rio Tinto area
History of Andalucia | The Zanclean Deluge
Christopher Columbus, Life, Voyages and Death
Phoenicians in Andalucia | The Phoenician wreck of Mazarron II
Mithraism - a Roman mystery
Neanderthals 500kya to 45kya
Terminology, Cultures, Epochs and Eras
Solitary, poor, nasty, brutish and short
Mining in Huelva Province
Romans in Andalucia | Roman Engineering and Building
Romans in Andalucia | Roman Industry in Andalucia
Climate in Prehistoric Andalucia
Neanderthal to Modern Human Transition 45kya to 25kya
The Neolithic Expansion 5800 – 4700 BC
A Shaky Start for Modern Humans 25 kya - 16 kya
The Mesolithic in Andalucia 16kya - 5800 BC
The Neolithic Expansion 9500 - 5800 BC
From Muslim to Moriscos
Iberian Culture and Society
The Tartessians and the Fabled Land of Tartessos
Muslim Invasion of Hispania 711 AD
Muslim Occupation of al-Andalus 711 - 756 AD
The Independent Emirate 756 – 929 AD
Caliphate of Córdoba 929 - 1031 AD
The First Taifa Period 1031 – 1091 AD
The Almoravid Dynasty 1091 - 1147 AD
The Almohad Dynasty 1145 - 1248 AD
Economy of al-Andalus 711 - 1492 AD
Consolidating the Emirate of Granada 1248 – 1272 AD
The History of Flamenco
Emirate of Granada 1272 - 1482 AD
The Granada War 1482 - 1492 AD
Mining in Málaga Province
Mining in Seville Province
Mining in Córdoba Province
Mining in Granada Province
Mining in Jaén Province
Mining in Almeria Province
Nobody Expected the Spanish Inquisition - as we perceive it today
Behind the Spanish Inquisition
The Early Years of the Spanish Inquisition
Spreading the Spanish Inquisition
An alternative guide to discover Andalucia through its street art


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