Kebda Fouil

Ingredients

• 400 g of pork shank
• 2 onions
• 2 carrots
• 1 zucchini
• 100 ml of olive oil
• 500 ml of meat broth
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of sugar
• 1 tablespoon of lemon juice
• salt and pepper to taste
• 100 g of almonds
• 2 tablespoons of fresh mint, chopped

Method

1. In a pot, heat the oil and sauté the finely chopped onions until they become golden.
2. Add the carrots and zucchini, sauté for a couple of minutes.
3. Add the pork shanks, meat broth, apple cider vinegar, sugar, lemon juice, salt, and pepper.
4. Cook on medium heat for about 2 hours, or until the pork shanks are tender.
5. In another pot, toast the almonds on medium heat.
6. In a bowl, mix the toasted almonds with lemon juice, salt, and pepper.
7. Arrange the pork shanks with the sauce on a serving dish, garnish with the almonds and mint.
8. Serve immediately.