Name: Posh pork kebabs
Total time: 2 h 30 min
Yield: 1
Ingredients: 1 x 3 kg higher-welfare boneless pork loin untied and skin removed; 1 tablespoon fennel seeds; olive oil; 6 red onions; 150 ml pomegranate molasses; 150 ml red wine vinegar; 1 iceberg lettuce; 6 ripe beef tomatoes; 1 cucumber; 1 bunch of fresh mint; 32 medium corn tortillas; 1 pomegranate; 1 x 500 ml tub fat-free natural yoghurt; 4 lemons; 1 x 300 g jar of pickled chillies

Posh pork kebabs

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Total Time:
2 hours 30 minutes

Delectable roast pork kebabs with caramelized onions, crispy crackling, and customizable toppings for a crowd-pleasing feast.

Ingredients:

1 x 3 kg higher-welfare boneless pork loin untied and skin removed
1 tablespoon fennel seeds
olive oil
6 red onions
150 ml pomegranate molasses
150 ml red wine vinegar
1 iceberg lettuce
6 ripe beef tomatoes
1 cucumber
1 bunch of fresh mint
32 medium corn tortillas
1 pomegranate
1 x 500 ml tub fat-free natural yoghurt
4 lemons
1 x 300 g jar of pickled chillies

Instructions:

Preheat the oven to 220°C/427°F/gas 7. Allow the pork to come to room temperature. Score the pork fat and skin in a criss-cross pattern. Season with salt, pepper, fennel seeds, and oil. Slice the onions and place in a roasting tray with molasses, vinegar, salt, and pepper. Place the pork on top and cook in the oven for 1 hour 20 minutes until cooked through. Check the crackling after 1 hour. Prepare the salad ingredients. Rest the pork and transfer onions to a bowl. Grill the tortilla wraps on a griddle pan. Assemble all the elements on a platter, add pomegranate seeds, lemon wedges, and pickled chillies. Serve with tortillas, yogurt on the side for a customizable kebab experience.

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