Posh pork kebabs
1h 5m·British
Posh pork kebabs
Ingredients
For the pork
- 1.2kg pork loin
- 2 tbsp olive oil
- 1 tbsp fennel seeds
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- Sea salt and black pepper
For the crispy onions
- 2 red onions, thinly sliced
- 2 tbsp olive oil
For the crackling
- 500g pork belly, skin scored
To serve
- 4 pitta breads, toasted
- 1 cucumber, thinly sliced
- 1 bunch of spring onions, finely chopped
- 1 lemon, juiced
- A handful of fresh mint leaves, chopped
- A handful of fresh coriander leaves, chopped
- 4 tbsp natural yoghurt
Instructions
7 steps
- 1
Preheat the oven to 220°C/fan 200°C/gas mark 7.
- 2
Rub the pork loin with olive oil, fennel seeds, smoked paprika, cumin, chilli powder, salt and pepper.
- 3
Roast for 20-25 minutes, or until cooked through.
25 min - 4
While the pork is roasting, make the crispy onions. Heat the olive oil in a frying pan over medium heat. Add the red onions and cook for 15-20 minutes, or until golden brown and crispy.
20 min - 5
To make the crackling, place the pork belly skin-side up in a roasting tray and cook in the oven for 30-40 minutes, or until golden brown and crispy.
40 min - 6
Rest the pork loin for 10 minutes before slicing.
10 min - 7
To serve, warm the pitta breads and fill with sliced pork, crispy onions, crackling, cucumber, spring onions, lemon juice, mint, coriander and yoghurt.
Progress
0 / 7 steps