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.
Preheat the oven to gas 4, 180°C, 160°C fan. Wipe the joint with kitchen paper to remove any excess moisture and place in a roasting tin. Combine the oil, harissa and garlic in a small bowl and rub it all over the meat, making sure the whole joint is covered. Roast in the oven for 25 minutes then reduce the temperature to gas 3, 170°C, 150°C fan and roast for 2 hours 45 minutes. When cooked, cover the joint in foil and leave to rest for 15 minutes.
Meanwhile, cook the bulgur wheat and quinoa mix with the chicken stock and 750ml (1 1/4 pints) water, according to the packet instructions. Sprinkle over the orange zest and juice and add the remaining ingredients. Mix well to combine. Cut the pork into thick slices and serve with the hot jewelled bulgur wheat and quinoa.
Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.
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Harissa paste may only be available in limited stores.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.