Marinated Iberian pork with raisin couscous

Presa Ibérica en escabeche con cuscus de pasas

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Andaluz: A Food Journey Through Southern Spain

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