Pork skewers with orange and fennel
Prep Time
60 minutes
cooking time
6 minutes
cooking skill
Easy
serves
2 people
Ingredients
For the Pork:
- 225g pork loin medallions or pork fillet, cut into cubes
- Zest and juice of 1 orange
- 1 teaspoon fennel seeds, crushed
- Salt and freshly milled black pepper
For the Bulghur Wheat or Freekeh Salad:
- 150g cooked and cooled bulghur wheat or freekeh
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
- ¼ cucumber, deseeded and diced
- Dash of yuzu dressing
- 1 tablespoon freshly chopped coriander
- 2 spring onions, finely chopped
Method
For the Pork:
Marinate the pork with the orange zest and juice, fennel and seasoning for 1-2 hours. Thread onto previously soaked wooden skewers and cook under a preheated griddle or salamander grill for the preferred cooking time.
For the Salad:
Transfer the bulghur wheat or freekeh to a large bowl. Add the remaining salad ingredients and toss gently.
Serve the kebabs with the salad or remove the skewers and toss the cubes in the salad.
Additional Information
Cooking time:
Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 150°C Fan, Gas Mark 3, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 150°C Fan, Gas Mark 3, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.
Alternatively, cook on a prepared BBQ over direct heat for 8-10 minutes turning once (pork loin steaks) or 6-8 minutes, turning once (pork loin medallions)
