North African Clementine and Wild Pork Tagine
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I developed this recipe around Christmas time when clementines are in peak season. We ended up with a batch of clementines (as you do) that weren’t fantastic. They were okay but lacked that unique tart sweetness that you’re looking for in them. I thought that these mediocre clementines would be better cooked, covering up their inferiority and making them special.
I wanted to cook something savory with them instead of sweet, and when it comes to mixing meat with fruit, there’s really only one place to turn to the experts: North Africa.
Countries in North Africa, like Morocco, Algeria, and Tunisia often make stews called tagines made with slow-cooked lamb or chicken with dried fruits like prunes and apricots.
I followed suit but replaced the ubiquitous lamb with wild pork shoulder, and the dried fruits with fresh clementines (that get a bit of delicious char on them). Although most tagines are made in a clay cooking vessel sporting the same name (tagine), which I happen to own, I thought I’d make the recipe in a normal metal pot to show that it can be done in any regular kitchen.
The resulting stew, served with fluffy couscous, surpassed my expectations, and turned my blasé clementines into something truly delicious and special!
Serving Size: 4 servings
Time to make: 3+ hours
Also works with: Domestic Pork
Sides: Serve with fiery North African harissa paste and a light green salad
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