Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork Kebabs Marinated In Orange and Cumin
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A delicious kebab addition to your summer barbecue menu, or a tasty treat for a midweek meal. This marinated pork dish is bursting with flavour.
Prep time: 15 mins
Cook time: 15 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
lean boneless pork shoulder, loin or leg steaks, fat removed and cut into cubes
Zest
and juice of 1 orange
1 teaspoon
dried cumin seeds
1 teaspoon
English mustard
For the couscous
150g couscous
Zest and juice of 1 orange
1 teaspoon English mustard
1 tablespoon freshly chopped coriander
2 spring onions, chopped
Method
Step 1
In a large bowl, mix together the pork, orange zest and juice, cumin and mustard. Mix well, cover and refrigerate for 1-2 hours to let the flavours infuse.
Step 2
Preheat the grill to moderate or prepare the BBQ.
Step 3
Thread the pork cubes onto 2 long or 4 small skewers and cook under the grill or on a prepared BBQ for 12-15 minutes.
Step 4
Place the couscous in a bowl. Mix together 240ml boiling water with the orange zest and juice, and mustard. Pour over the couscous, cover with cling film and leave to soften for 10-15 minutes. Stir through the herbs and spring onions.
Step 5
Serve the kebabs with the couscous, extra vegetables and a yogurt dip.
Tips and Serving Suggestions
Alternatively cook on a prepared BBQ over indirect heat.
Method
Step 1
In a large bowl, mix together the pork, orange zest and juice, cumin and mustard. Mix well, cover and refrigerate for 1-2 hours to let the flavours infuse.
Step 2
Preheat the grill to moderate or prepare the BBQ.
Step 3
Thread the pork cubes onto 2 long or 4 small skewers and cook under the grill or on a prepared BBQ for 12-15 minutes.
Step 4
Place the couscous in a bowl. Mix together 240ml boiling water with the orange zest and juice, and mustard. Pour over the couscous, cover with cling film and leave to soften for 10-15 minutes. Stir through the herbs and spring onions.
Step 5
Serve the kebabs with the couscous, extra vegetables and a yogurt dip.
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