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Moroccan style Harissa

skiglari
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Harissa is a normally made from Lamb but pork works also perfectly.

 

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• 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
• Salt