Method

• 1.
  Place pork and harissa in a bowl, drizzle with extra oil and season. Toss well to combine. Marinate, covered, in the fridge for 4-5 hours or, if time permits, overnight.
• 2.
  If cooking in the oven, preheat oven to 160°C. Heat 1mm oil in a large heavy- based saucepan with a lid, over high heat.
• 3.
  If using a slow cooker, place 1mm oil in bowl, select ‘saute/sear’ and preheat.
• 4.
  Add pork with the marinade and sear (in batches if necessary), turning frequently, for 5-6 minutes until browned all over. Transfer meat to a large tray. Remove excess oil, reserving 2 tbs.
• 5.
  Add onion, garlic and spice mix. Cook, stirring occasionally, for 3-4 minutes until onion begins to soften. Scatter over the flour and cook, stirring, for 30 seconds or until flour is lightly toasted. Stir in the stock, then return pork to the pan or slow cooker.
• 6.
  If cooking in the oven, bring to the boil. Stir in parsley and chickpeas, and season. Cover with the lid and braise in the oven for 3 hours or until tender.
• 7.
  If using a slow cooker, stir in parsley and chickpeas, and season. Cover with the lid, select ‘slow cook’ and set the timer for 6 hours. Remove the lid, select ‘saute/sear’, and cook until sauce is reduced to the desired consistency.
• 8.
  Stir through silverbeet until wilted. Serve immediately.