Name: Marinated Iberian pork with raisin couscous (Presa Ibérica en escabeche con cuscus de pasas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Scant ½ cup (100 ml) fino sherry or white wine; Salt and black pepper; 4 thin asparagus spears, woody ends removed, halved; Sprigs of cilantro, to garnish; 1 tablespoon fresh oregano; 1 bay leaf; ⅓ cup (1¾ oz/50 g) seedless raisins; 1 teaspoon cumin seeds; 1 small onion, finely chopped; 2 cloves garlic, finely sliced; 1 red bell pepper, seeded, deribbed, and finely chopped; 1 leek, roughly chopped; Scant ½ cup (90 ml) aged sherry vinegar; Salt; 3–4 cloves; Extra virgin olive oil; 1 lb 5 oz (600 g) Iberian pork loin; 1½ cups (9 oz/250 g) couscous; 1 cup (250 ml) vegetable stock; 1 teaspoon ground cumin; 2 carrots, peeled and sliced; 1 head garlic, broken into cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Escabeche (pickle or brine) is one of the great cooking techniques bequeathed by the Arabs, originally designed to preserve meat before the days of refrigeration. The sweet-sour taste and tender Iberian pork is balanced by grainy couscous. “We used to serve it with potatoes, but they weren’t as good” Luismi tells me. “Everyone cooks couscous differently,” he adds, but Luismi’s technique works well. If y