150g pork cheek
30g whole almonds
20g lemon confit
50g mild onions
15cl veal stock
10cl olive oil
Soak the sultanas in cold water the day before.
Thinly slice the pork cheeks and marinate them in lemon juice, mixed spice, curry powder, sea salt, ground black pepper and olive oil.
Cut the carrots and courgettes into batons.
Chop the onions and fry them in the olive oil, then add the carrots, let them cook for a few minutes, then add the rest of the spices.
Add half the veal stock, then add the courgettes, salt and pepper and let them simmer, but make sure they stay green. Add the almonds and take off the heat.
In a large bowl, pour the rest of the veal stock over the couscous, to which you have added some hot water. Add a little olive oil and butter, then let the grains swell. Mix to break up the grains.
Thread the pork cheeks onto kebab sticks, sprinkle over some sugar, grill on a plancha, then place in an oven for a few minutes.
Serve with the couscous and vegetables and some extra spices for those that like it spicier.
Recipe signed by chef Marc Schwall of the Cuisiniers Cavistes in Narbonne