You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
See more Pork recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Before you comment please read our community guidelines.