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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a deep cast iron skillet (or a cast iron dutch oven) over medium high heat. Cube the belly with skin on and salt the meat. Add meat to oil and brown on each side. Work in batches if your skillet is small - don't crowd the meat. Remove the meat from the skillet and set aside in a bowl. | 2. Add diced onions to the skillet and fry in the oil until they are beginning to brown (ie past translucent but not burnt). Add ginger and garlic and stir up and fry for one more minute. | 3. Add wine and stock and deglaze pan (scrape up the browned bits into the liquid). Add tomato, spices, safron, honey and salt. Taste for saltiness - do not undersalt. The liquid will not be flavorful or even tasty at this stage so only judge the salt. Add the yoghurt slowly and stir as you add (this prevents it from curdling). Reduce the liquid if it looks like a lot (if you reduce too much, no worries, you'll add back just the right amount of water in the next step). | 4. Pour the liquid from the skillet into your slow cooker. Add the meat with any juices from the bowl into your slow cooker. Add the quartered small onions and the dried mushrooms. Add water to almost cover the meat and stir the liquid. Cook on low setting for 9 hours. I do all the prep the night before and then refrigerate the uncooked food in the insert until I'm ready to place it in the base the next morning and turn it on. When I get home I have a gorgeous fragrant meal. | 5. Serve ladled over couscous and garnish with chopped fresh cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork belly	2	lb		4699.295999999999	0.0	84.7325	480.9067
yellow onion	2		diced	88.0	20.548000000000002	2.42	0.22
yellow onion	4		peeled quartered	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	1 1/2		minced	2.4	0.5331	0.0546	0.0225
mushroom	1/2	cup	dried	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
ra el hanout spice mix	1 1/2	1/2		-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
honey	1	teaspoon		-	-	-	-
salt				-	-	-	-
argan oil	1	tablespoon		-	-	-	-
yoghurt	200		strained	-	-	-	-
tomato	1/2	cup	strained	20.7	4.59	1.08	0.18
white wine	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.