1 x 3 kg boneless pork loin , untied and skin removed
freshly ground black pepper
1 tablespoon fennel seeds
6 red onions
150 ml pomegranate molasses
150 ml red wine vinegar
1 iceberg lettuce
6 ripe beef tomatoes
1 bunch of fresh mint
32 medium corn tortillas
1 pomegranate , halved
1 x 500 ml tub fat-free natural yoghurt
1 x 300 g jar of pickled chillies , drained
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This is my dressed up version of a good old kebab – beautiful roast pork, sweet onions, crispy crackling and all the extra trimmings – people go mad for it! Simply whack all the elements in the middle of the table and let everyone build their own – it’s a guaranteed crowd pleaser.
Preheat the oven to 220ºc. Take the pork out of the fridge and allow to come up to room temperature. Using a sharp knife, score both the pork fat and skin at 2cm intervals in a criss-cross pattern. Season both with a good pinch of salt and pepper, then rub over the fennel seeds and a drizzle of oil.
Peel and finely slice the onions, then place into a large roasting tray (roughly 30cm x 40cm). Stir in the molasses, vinegar and a pinch of salt and pepper and place the pork loin on top. Place on the middle shelf of the hot oven, then place the skin directly onto the top shelf – the fat will drip down onto the meat to make it even juicier. Cook for around 1 hour 20 minutes, or until the pork is cooked through, the crackling is golden and puffed up and the onions are soft and sweet, stirring halfway. Check on the crackling after about 1 hour – if it’s done, remove to a board. Meanwhile, shred the lettuce, finely slice the tomatoes, roughly chop the cucumber and pick the mint leaves.
Remove the pork to a board to rest, then use a slotted spoon to transfer the dark jammy onions to a small bowl. Preheat a griddle pan over a high heat and start griddling the tortilla wraps until each one is bar-marked and warmed through, turning halfway. Snap the crackling into pieces, then carve up the pork and place all the elements onto a large board or serving platter. Hold a pomegranate half in your palm cut-side down over the platter, then bash with the back of a spoon so the seeds tumble out. Serve with yoghurt, lemon wedges and pickled chillies on the side, then let everyone build their own beautiful kebab.