Moroccan · main

Moroccan Pork Casserole

Moroccan Pork Casserole reads umami 7.7, richness 6.7 and citrus 4.9 on Palate's 0–10 flavor X-ray — a Moroccan main, about 50 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 2.2 / 10
• Sour & Bright — 6.2 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.7 · Richness 6.7 · Citrus 4.9 · Sourness 4.5 · Salinity 4.2 · Allium 3.9 · Herbaceous 2.8 · Earthy 2.7 · Warm Spice 2.4 · Sweetness 1.9 · Heat 1.8 · Floral 1.5 · Bitterness 1.4 · Nutty 1.1 · Fruity 1.0

What's in it (14)

• 1 lb diced tender pork (500g)
• 1 tablespoon olive oil
• 2 teaspoons grated ginger
• 2 cloves garlic, peeled and crushed
• 2 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon asian sweet chili sauce
• 8 ounces winter squash, thinly sliced,250 g (pumpkin)
• 4 ounces spinach leaves, shredded roughly (100g)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 cup chicken stock
• 2 tablespoons chopped fresh cilantro

Time & effort: about 50 min (5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 74.1 kcal, 8.9 g protein, 3.3 g fat, 3.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Preheat oven to 350F (180C).
2. Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
3. Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
4. Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
5. Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
6. Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
7. When the meat and squash are tender, stir through the fresh cilantro and serve with rice.

Dishes with a similar flavor shape

• Beef and Bean Chili Verde — Tex-Mex
• Saltah (Lamb Stew under Whipped Fenugreek Froth) — Yemeni
• Ghormeh Sabzi (Herb and Bean Stew) — Persian
• Posole with Red Chile — New Mexican
• Greek Meatball Soup with Egg-Lemon Broth — Greek

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.