Slow cooked taklia pork

Sticky and spicy but so easy to do, Simon Rimmer's fabulous rib recipe is sure to become a favourite.
By Simon Rimmer
Slow cooked taklia pork
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 125 ml olive oil
  • 300 g flat mushrooms
  • 300 g wild mushrooms, such as girolles, trompettes and chanterelles
  • 125 g tunisia taklia spice rub, a blend of melokhia, coriander, garlic and cayenne powder, available from specialist shops
  • 1.5 kg pork spare ribs
  • 200 ml dry sherry
  • 150 ml water
  • 3 cloves garlic, chopped
  • 2 sprigs rosemary
  • 1 tsp freshly ground salt and black pepper


1. Heat half the oil in a pan, add in the mushrooms and cook on a medium heat for 10 minutes until soft. 2. Season the mushrooms, drain off the excess juices and put the mushrooms aside in a bowl. 3. Heat the remaining oil in the pan. 4. Thoroughly rub the spices into the ribs, and then fry in the pan, until golden on all sides. 5. Add the sherry, water, garlic and rosemary to the pan. 6. Cover loosely with baking parchment and cook on a low simmer for about one hour and 30 minutes, until the meat is very tender. 7. Finally add the cooked mushrooms to the pan and heat through for five minutes. Season with salt and freshly ground black pepper to taste. 8. Scatter over the coriander leaves and serve immediately with boiled rice.

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