Pork skewers with orange and fennel Pork skewers with orange and fennel

Pork skewers with orange and fennel

Cooking Time

cooking time
6 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

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

1

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.

2

For the Salad:

Transfer the bulghur wheat or freekeh to a large bowl. Add the remaining salad ingredients and toss gently.

3

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.

Nutrition