Koshary is pretty much the standard street cuisine in Egypt. Anything is possible, from a two-story koshary restaurant to a man pushing a cart along the side of the road. Even the biggest carnivores do not miss the lack of meat in it.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (5 pound) boneless pork loin roast
- 1 tablespoon curry powder
- 1 tablespoon ground turmeric
- 1 tablespoon garam masala
- 2 teaspoons ground ginger
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 pinch ground cayenne pepper
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, roughly chopped
- 1 onion, roughly chopped
- 2 tablespoons fig compote
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 cup chicken broth
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
- Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
- Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 47 g |
| Saturated Fat | 11 g |
| Sodium | 305 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
this a great recipe I had all the spices except the turmeric and I did pork chops in a slow cooker for about 4 hours on high. I love all these spicies the smell and taste is awesome
I followed the reciept exactly, only adding some cut up figs to the sauce. So yummy. It is even better the second day.
I loved this recipe. I used dates instead of figs. I learned something new too that garam masala and chili powder make a great blend. I will be using this in the future.
Used dates instead of figs. Otherwise followed precisely. Used boneless pork shoulder. In the oven now.
Outstanding!
This is one of my favorite ways to make pork roast. I do rub it with salt and let it sit for several hours, then put the rub on it and wait for several more hours before starting the cooking process. I also never have fig compote, so I use plum jam. The sauce is yummy! I have added veggies before popping it in the oven as other reviewers suggested. I felt like the veggies watered down the sauce, and the sauce is my favorite part. I won’t do that again. Update – 10/17/18 – Since the sauce is my favorite part, I really hate throwing it away. I finally found a good way to reuse it! Dice 1 chicken breast, a few potatoes, and mushrooms. (I tried carrots and onions, but was not a fan.) Put in a greased 9×13 pan. Dump the sauce over and stir until everything is coated. Bake covered at 350 for 1 hour and uncovered for another 45 minutes to an hour until everything is cooked through. Yummy!
Love this sauce. Will make again. Am not so fond of pork so will make it as a beef pot roast. Used about 2/3rd amount of each spice but next time will use the whole amount. Really delicious sauce.
Made it exactly the way the recipe says and we all love it!!! Thank you!!
Ive made this many times now. Straight up, as written. LOVE IT. Even my vegetarian wife cannot resist the sauce. What’s a little spicy sweet pork fat between lovers?
Do not attempt this recipe if, like me, you do not have a range hood in your kitchen. The searing of the spices on the stove filled my whole apartment with smoke. After we got the air clear, I abandoned the rest of the instructions, sauteed the onions, garlic, and fig on the stove top, and threw everything in the slow cooker. The roast did turn out tender and tasty, but….yeah. I’m surprised that none of my neighbors called the fire department.
This dish was totally totally, totally, AWESOME! I would make this a hundred times. It will definitely be a staple in my house! Thanks so much for the recipe:)
Made it for the family. Everyone loved it so this will be a repeat. The only downside is that I am Vegan so for me it was unfortunate not being able to savor the success.
Fantastic! Great flavor. Served over rice to soak up sauce. Received many compliments from my dinner party.
I made my own fig compote with Ruby port wine and added that to the garlic and onions. Delicious!!!!
I followed the directions to a T (wrong..forgot I only used half the chili powder) and it turned out great. I don’t own a dutch oven so I seared the meat in a frying pan, moved the meat to another oven safe container and did the onions, garlic and then the fig sauce. Used aluminum to “tent” the pork roast and cooked 1 hr 50 minutes and my meat was great. Was less than 5 lbs however. Kids ate their portion and although it had a great flavor it wasn’t overly spicy for their liking. Hubby and myself liked the meal a lot and hope to add this to our meal rotation. Love trying new meals and the flavor profile to this was great.
I did this with a pork tenderloin and it was delicious. Used the moroccan flavored couscous from this site and the sauce from this on the couscous was amazing.
This looks delicious, however should not include “Moroccan” in the name, as Morocco is a Muslim country where the general population doesn’t eat pork. If you were to find an individual Moroccan family who ate pork, they would be the exception, but definitely not representing the culture as a whole. We live in Spain, as my husband’s work sends him frequently to Morocco and we have many, many Moroccan friends and acquaintances. Sometimes it’s good to use a little bit of discretion as we advertise dishes as being “ethnic” or “authentic” from a particular country–in order to avoid confusing others at the very least. Still, it looks delicious and would love to try it some time!
This was one of the best roasts ever. My husband and children loved it. However, beware–it has an Indian flavor that doesn’t appeal to everyone. The only change I made was a fig preserve substitution for fig compote. I added a little water to thin the preserves.
This makes a wonderfully flavored moist, tender roast! I made followed the recipe as is, and wouldn’t change a thing! Definitely landed a spot on my meal rotation.
Overall I enjoyed this recipe, and would really give it 41/2 stars. Like others I served with couscous, added raisins and other dried fruits to the sauce. The next time I make this I’m going to try it with bone-in, skin on chicken thighs and increase the spices. I would serve this at a dinner party if I knew the guests appreciated ethnic food.
I gave this a try last night. I put the rub on the meat about an hour before cooking and did everything else exactly as instructed. This was so easy and turned out absolutely delicious! I would recommend cutting it into pieces and serving it over rice with some of the juices and tasty bits poured on top. In fact, now that I have told you how good it is I’m going to finish up the leftovers! This is my new favorite way to cook a pork roast.