Reviewed: Jun. 2, 2012

I'm not sure where they came up with the name for this dish as I am not sure how you can call anything with PORK in it a Moroccan dish, The only place you see swine or pig in Morocco is in the zoo. Maybe if the roast was of lamb or beef and maybe if the spices included the mixture of ras al hanout this recipe would work??

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Reviewer:

yokino

Reviewed: May 28, 2012

love it , i cant taste the fig but still excellent

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Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: May 12, 2012

This is the best meal I've ever made. I made it twice. The first time, in a slow cooker and it came out way too dry. The second time, I brined the meat overnight and cooked it according to the directions. I used a pork shoulder and made my own garam masala cuz it's hard to find. Such an incredible dish!

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Reviewer:

bchvolleylvr

Reviewed: Mar. 31, 2012

I thought this recipe was wonderful. It tasted like dishes I've had at Moroccan restaurants. I made fig compote by simmering chopped mission figs in some water, red wine and brown sugar for 10 minutes then mashing them with a potato masher. I also blended the sauce at the end with a stick blender. Saved the leftover sauce to serve with other meals. Will try this with chicken next.

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TheGirlsNY

Reviewed: Mar. 6, 2012

Fantastic flavor. I followed the recipe exactly

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Paige

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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Feb. 29, 2012

Made this for my family and they loved it! I also added some orange marmalade but deleted the curry powder. garam masala, chili powder and the ground tumeric.

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Reviewer:

Terry

Reviewed: Apr. 24, 2011

This was delicious. I served this to company with the Ethiopian Cabbage recipe on this site and everyone loved it.

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Reviewer:

newcook

Reviewed: Mar. 7, 2011

Juicy and loads of flavor.

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Reviewer:

ethanbach

Reviewed: Mar. 6, 2011

This recipe tastes great. The biggest problem for me was the smell of curry in my house for 4 days after. These are really pungent spices, so you better like that smell! I probably wouldn't make again only because of the lingering smell. The fig compote is hard to find so I made my own. Took dried figs and re-constituted in water, then chopped up and cooked with baking splenda and the soaking water. I used more than the recipe called for - maybe a 1/4 cup of compote.

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Reviewer:

connie

Reviewed: Feb. 18, 2011

Delicious! I halved the pork and made a 2.5lb roast, so I used 1/2 the spices while keeping the gravy ingredients that same amount. I rubbed the spice mixture onto the roast and let it sit for several hours in the fridge to enhance the flavor. Wonderful served over couscous.

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