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Harissa is a chilli and herb paste widely used in North Africa and Middle Eastern cuisines and here it gives a fiery kick to a pork leg joint. The tangy fruit, nut and grain side dish is an appealing and easy-to-prepare accompaniment. The remaining meat can be used to make a selection of dishes from around the world ‑ Oriental-style pork and lettuce cups, a classic rice dish from America’s deep south plus a mild and creamy Thai curry with coconut rice. See method
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