Argentinianketovia groq
Argentinian Kimchi Date Tagine
A keto twist on the traditional Moroccan tagine, featuring spicy kimchi and sweet dates.
⏱180 min🍽4 servings📊medium
🥕
Ingredients
- ●1 cup Kimchistore-bought or homemade
- ●1 lb Pork shouldercut into 2-inch pieces
- ●1/2 cup Datespitted and chopped
- ●2 tbsp Ghee or coconut oilfor browning
- ●1 tsp Fermentoptional
- ●1 tsp Night saltoptional
- ●1 tsp Warm spicescinnamon, cumin, coriander
- ●1/4 cup Andean mintchopped, for garnish
👨🍳
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the pork shoulder with night salt and ferment (if using).
- 3
Heat the ghee or coconut oil in a large Dutch oven over medium-high heat.
- 4
Brown the pork shoulder in batches until nicely browned, about 5 minutes per side.
- 5
Transfer the pork to a plate and set aside.
- 6
Add the chopped dates to the pot and cook until caramelized, about 5 minutes.
- 7
Add the kimchi, warm spices, and browned pork back to the pot.
- 8
Cover the pot with a lid and transfer to the preheated oven.
- 9
Bake for 2 1/2 hours, or until the pork is tender and the meat falls apart easily.
- 10
Garnish with chopped Andean mint and serve hot.