Posh roast pork party kebabs

roast pork kebabs

Serves 10

  • 2 kg boneless rolled higher-welfare pork loin, or 2x1kg higher-welfare pork loin joints, at room temperature

  • 1 small bunch fresh rosemary, leaves picked, plus a few more small sprigs

  • 3 heaped tablespoons fennel seeds

  • sea salt

  • freshly ground black pepper

  • 3 cloves garlic, peeled and finely sliced

  • 10 handfuls mixed salad leaves (such as baby chard, rocket, watercress and red or white chicory)

  • 1 small bunch fresh flat-leaf parsley, leaves picked

  • 2 fresh red chillies, deseeded and finely chopped

  • 2 fresh green chillies, deseeded and finely chopped

  • 500 ml fat free natural yoghurt

  • 1 lemon

  • extra virgin olive oil

  • 10 pitta breads

Preheat your oven to full whack. Lay your pork loin out in front of you, pat the skin dry with kitchen paper, then use a sharp knife, or a Stanley knife, to score the skin about 1cm deep at roughly 1cm intervals. If you've got a good relationship with your butcher, you can ask him to do this for you.



Bash your rosemary leaves, fennel seeds, garlic and a tablespoon of sea salt in a pestle and mortar. Keep bashing until the mixture is nice and fine then rub it all over the pork - making sure you get it into the incisions. Place the pork on a roasting tray, scatter with the whole rosemary sprigs then put into your hot oven. Immediately turn the temperature down to 200°C/400°F/gas 6 and roast the pork for 1 hour 20 minutes or until crisp, golden and cooked through. If the crackling isn't as crisp as you would like it, remove the skin from the pork and place under a hot grill for 5 to 10 minutes.



Meanwhile, get your salad together. Wash and spin-dry all of your leaves then put them in the fridge until you are ready to go. Next, make the yoghurt dressing. Roughly chop the parsley leaves then add to a bowl with the chillies and yoghurt. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil and a nice big pinch of salt and pepper. Mix well then set aside.



Just before you want to serve your kebabs, pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Serve the pork on a board with a big carving knife, salad leaves, a pile of warm pittas and bowls of chilli yoghurt. Let everyone carve their own pork and help themselves to a beautiful kebab.



Nutritional Information

Posh roast pork party kebabs

Proper grub for sharing

More Mains recipes >
0 foodies cooked this
My dressed-up, fancy version of good-old kebabs – the delicious pork loin's an absolute winner
Serves 10
1h 40m
Super easy
Method

These are my dressed-up, posh version of good old kebabs. It's one of my favourite ways to feed a troop of people without too much hassle. Personally, I like the pork to be piping hot so I'll put it in the oven just before my guests are due to arrive but, if you're going to be pushed for time, then by all means roast it in advance.

Preheat your oven to full whack. Lay your pork loin out in front of you, pat the skin dry with kitchen paper, then use a sharp knife, or a Stanley knife, to score the skin about 1cm deep at roughly 1cm intervals. If you've got a good relationship with your butcher, you can ask him to do this for you.

Bash your rosemary leaves, fennel seeds, garlic and a tablespoon of sea salt in a pestle and mortar. Keep bashing until the mixture is nice and fine then rub it all over the pork - making sure you get it into the incisions. Place the pork on a roasting tray, scatter with the whole rosemary sprigs then put into your hot oven. Immediately turn the temperature down to 200°C/400°F/gas 6 and roast the pork for 1 hour 20 minutes or until crisp, golden and cooked through. If the crackling isn't as crisp as you would like it, remove the skin from the pork and place under a hot grill for 5 to 10 minutes.

Meanwhile, get your salad together. Wash and spin-dry all of your leaves then put them in the fridge until you are ready to go. Next, make the yoghurt dressing. Roughly chop the parsley leaves then add to a bowl with the chillies and yoghurt. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil and a nice big pinch of salt and pepper. Mix well then set aside.

Just before you want to serve your kebabs, pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Serve the pork on a board with a big carving knife, salad leaves, a pile of warm pittas and bowls of chilli yoghurt. Let everyone carve their own pork and help themselves to a beautiful kebab.

Nutritional Information Amount per serving:
  • Calories 687 34%
  • Carbs 29.1g 13%
  • Sugar 4.8g 5%
  • Fat 42.5g 61%
  • Saturates 15.5g 78%
  • Protein 46.4g 103%
Of an adult woman's guideline daily amount

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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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