Moroccan style Harissa
1,5 kg lump of boned pigs neck.
Half the lump lenghtways and remove exess fat. Pound the halves until they are about 1-1,5cm thick. They will be very large!
Put the meat in a large dish and marinade it.
Tuned Harissa Marinade:
Fresh sgueezed garlic
Grinded Harissa Spices from Ukuva iAfrica -company
Lime juice from 2 limes
0,5 dl Olive oil
splash of vinegar
0,2 dl lager
Cover and let marinade for 24h.
Cook over charcoil until done.
Serve: with long grain rice
and sauce made from
2 dl natural yogurt,
Squeezed garlic and fresh mint.
How much garlic and mint its up you
Pairs Well With
Harissa is a normally made from Lamb but pork works also perfectly.