Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork belly by cutting 800 g into large, roughly 2-inch chunks, then season it generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   In a large bowl, combine the seasoned pork belly with 1 chopped large onion, 4 minced garlic cloves, 2 inches of grated fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 1 teaspoon of paprika, 1 two-inch cinnamon stick, 1 tablespoon of olive oil, and 2 tablespoons of honey.

3. 3

   Infuse 0.5 teaspoon of saffron threads in 0.25 cup of warm water for 10 minutes, then pour the saffron liquid over the pork belly mixture and stir to ensure all ingredients are well combined.

4. 4

   Transfer the marinated pork belly and all its aromatics into a heatproof steamer basket or a deep dish suitable for steaming, ensuring the mixture is spread evenly.

5. 5

   Place the steamer basket over a pot of simmering 1 cup of chicken or vegetable broth, cover tightly with a lid, and steam for 1 hour and 30 minutes to 2 hours, or until the pork belly is fork-tender.

6. 6

   After the first 1 hour and 30 minutes of steaming, carefully add 0.5 cup of halved dried apricots to the pork belly mixture, gently stir them in, and continue steaming for another 30 minutes.

7. 7

   Once cooked, remove the steamer basket from the heat, carefully transfer the Moroccan steamed pork belly to a serving platter, and garnish with 0.25 cup of chopped fresh cilantro and 0.5 finely diced preserved lemon rind.