Posh pork kebabs

Serves 16

  • 1 x 3 kg boneless pork loin, untied and skin removed

  • sea salt

  • freshly ground black pepper

  • 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 bunch of fresh mint

  • 32 medium corn tortillas

  • 1 pomegranate, halved

  • 1 x 500 ml tub fat-free natural yoghurt

  • 4 lemons

  • 1 x 300 g jar of pickled chillies, drained

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.

Nutritional Information

Posh pork kebabs

Perfect party food

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Beautiful roast pork, sweet onions, crispy crackling and all the extra trimmings, this is my dressed up version of a good old kebab.
Serves 16
2h 30m
Not too tricky
Print this recipe
Method

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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 769
    38%
  • Carbs 52.7g
    20%
  • Sugar 14g 16%
  • Fat 42.8g 61%
  • Saturates 13.4g 67%
  • Protein 43.9g 98%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 x 3 kg boneless pork loin, untied and skin removed

  • sea salt

  • freshly ground black pepper

  • 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 bunch of fresh mint

  • 32 medium corn tortillas

  • 1 pomegranate, halved

  • 1 x 500 ml tub fat-free natural yoghurt

  • 4 lemons

  • 1 x 300 g jar of pickled chillies, drained