Ras el Hanout is a blend of Moroccan spices. It means “the best of the shop”, and it really is. Perfect to marinate meats.
You can use Streaky Bacon Joint or, even better, Pork Belly. Sadly, my butchers didn’t have any left.
Ingredients (4 servings)
- 900gr Streaky Bacon Joint.
- Ras el Hanout.
- 4 Garlic cloves.
- 1 big onion.
- 4 Leeks.
- Extra Virgin Olive Oil.
- Rock salt.
- A glass of white wine.
- A glass of water.
- Pitted Dates.
Using a sharp knife make a few square cuts on the skin side of the bacon.
In a mortar, put 2 garlic cloves, a bit of rock salt and crush them. Add Olive Oil, Honey and 2 tea spoons of Ras el Hanout. Mix well.
Place the bacon in an oven tray with a bit of olive oil on the bottom. Spread the sauce on the bacon, making sure it goes into the meat.
Chop the onions and garlic. Clean the leeks and cut only the leaves, leaving them 15cm. long.
Add the glass of white wine to the tray, half glass of water, the chopped onion, the garlic left and the 3 leeks. Cover the tray with tin foil and place on the first oven rack (starting from the bottom). Cook at 150 degrees for 150 minutes.
After this the meat should be very tender. Remove the tin foil. Add the sliced potatoes and dates. Season. Place again a the first oven rack at 170 degrees.
When the potatoes are cook (20 min. approx.), move the tray to the mid oven rack. Increase the temperature to 240 degrees and cook until crispy.
Ready to be eaten. Goes well with Couscous or a Calasparra Rice boiled with Olive Oil and Garlic.