Porktasty

 The virtue of this is that it tastes great. It does involve three separate manoeuvres, so I can't claim it's as simple as some of my one-pot stuff, but don't be put off - it really isn't hard. Unless you're a fool. Are you a fool? I hope not.

1. First off, chop your lovely AUBERGINE (that's EGGPLANT to you, my American friends) and COURGETTES (ZUCCHINI) and put them in a roasting tin with some CHERRY TOMATOES.  Season and drizzle with oil then roast in your finest oven.
2. Have a bit of a break, then it's time to start thinking about the next bit.  Get some cous cous and make it up in a bowl with some CHICKEN STOCK GRANULES added to the boiling water, not too many, but enough to add flavour to the cous cous.
3. While that's doing it's magic fluffy thing, it's time for the third bit!  For this, you need to put some FAT CLOVES OF GARLIC, a PORK STOCK CUBE, some CORIANDER SEED, some GROUND CORIANDER, some GROUND CINNAMON, some DRIED THYME, some DRIED CHILLI FLAKES, and some SALT and PEPPER into your pestle and mortar and pound, pound, pound.  Add a little OLIVE OIL to help make it go all paste-y.
4. Take some NICE PORK, something with a little fat on.  Pork belly would do if you're feeling fatstravagant, or pork steaks are fine.  Just nothing too lean.  Lean pork is a sad thing.  Pigs are not made to be thin.  Anyway, chop it into bite-sized pieces and fry it up in a good pan. When it's starting to coat itself in the magical brown juice that appears if you fry pork long enough, turn the heat down and add your garlic mix.  Fry this slowly until the garlic has had a chance to take and then add a healthy dollop of RUNNY HONEY.  Stir all this in then add a few tablespoons of CIDER VINEGAR.  Turn the heat up again and reduce everything down into a sticky mess, stirring constantly.
5. Is everything done?  Have you fluffed your cous cous with a fork? Are you satisfied with the state of your vegetables? If so, then go ahead and mix it all together, though try not to break up the tomatoes when you do.  It might be an idea to reserve them and add them last.  Just saying.
6. Season to taste and serve!

N.B. I have, in the past, added steamed broccoli, which is another faffy step, but if you have someone helping you really does taste good.  Up to you.  In fact, this is now YOUR porktasty, so use whatever veg you fancy.  I won't judge. Not carrots though.  That would be madness.

N.B. Like the sound of porktasty but don't/can't eat pork? Why not try lambtasty? Lambtasty has its very own page on this blog, just for you!