Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 4 pork chops
- 7.5g cumin seeds
- 2.5g coriander seeds
- 2.5g black peppercorns
- 1.25g chilli flakes
- 5g garlic
- 62 g diced onion
- 2.5g fresh ginger
- 10g paprika
- zest of 1 lemon
- 40g parsley leaves
- 50g coriander leaves
- 150ml extra virgin olive oil
- pinch of salt
Directions
- Toast the cumin & coriander seeds, then pound into a powder in a mortar and pestle.
- Add all ingredients to a blender and blitz to a paste.
- Rub the marinade over the pork & allow to sit for 4 hours, or preferably, overnight.
- Pan fry or char grill until pork is just cooked. The Chermoula will blacken a little, that’s okay. The sweet/bitter caramelisation is what you’re looking for.
- Serve with yoghurt and fresh lemon.
Pork Farm to Plate 