Pork with Sweet Potato Purée and Harissa

Name: Pork with Sweet Potato Purée and Harissa
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Cuisine: Spanish
Ingredients: Coarse sea salt; 250 g sweet potato, peeled and diced; 600 g Moss Valley belly pork; 1 lemon; 600 g Moss Valley pork fillet; 8 slices of Parma ham; 1 lemon, juiced; Small bunch of coriander; 3 cloves of garlic; 40 g piquillo peppers; 20 g fresh red chilli, chopped; 2 tsp ground cumin; Hot sweet smoked paprika; 25 g butter; 1 tsp cumin seeds; 50 g piquillo peppers; 150 g green beans; ½ tsp salt; 30 ml olive oil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

Succulent Moss Valley pork belly and fillet are used in this beautiful dish. The crispy pork belly and tender pork fillet sit side by side with flavours from Spain and North Africa.

Ingredients

For the pork

600 g Moss Valley pork fillet
8 slices of Parma ham
600

Europe
Spain
Main course
Gluten-free

Method

For the pork

Wrap the pork fillet in the Parma ham, roll tightly in cling film to create a cylinder and leave to rest in the fridge while you make the rest of the dish. Cut the lemon in half and rub it on the skin of the belly pork. Sprinkle with the coarse sea salt and leave to rest for 15 minutes.

Preheat the oven