As Jamie says: “This is my dressed-up version of a good old kebab – beautiful roast pork, sweet onions, and all the extra trimmings – people go mad for it! Simply whack all the elements in the middle of the table and let everyone build their own – it’s a guaranteed crowd pleaser.” – and we can back him up on that one!! 😉 Here is our version of it.

Ingredients:

• 1 x 3 kg Higher-Welfare Boneless Pork Loin (untied and skin removed)

• Fennel Seeds – 2 tablespoons

• Olive Oil

• 10 Red Onions

• Pomegranate Molasses – 200 ml

• Red Wine Vinegar – 200 ml

• 1 Iceberg Lettuce

• 6 Ripe Tomatoes

• 1 Cucumber

• Fresh Mint – 1 small bunch

• Corn Tortillas – 32 medium ones (you could also use flower tortillas)

• 1 Pomegranate

• Fat-Free Natural Yoghurt – 1x 500 ml tub

• 4 Lemons

• 1 Jar of Pickled Chilies – 300 gr

Instructions:

1. 1. 1. Preheat the oven to 220°C. Take the pork out of the fridge and allow to come up to room temperature.

1. 1. 2. Using a sharp knife, score the pork fat at 2cm intervals in a criss-cross pattern. Season both with a good pinch of sea salt and freshly ground black pepper, then rub over the fennel seeds and a drizzle of oil.

1. 1. 3. Peel and finely slice the onions (you can use a food processor to help you with this task), then place into a large roasting tray (roughly 30cm x 40cm). Stir in the molasses, vinegar and a pinch of salt and pepper, then place the pork loin on top of them.

1. 1. 4. Put the tray on the middle shelf of the hot oven and cook, stirring halfway, for around 1 hour 20 minutes, or until the pork is cooked through, and the onions are soft and sweet.

1. 1. 5. Meanwhile, shred the lettuce, finely slice the tomatoes, roughly chop the cucumber and pick the mint leaves.

1. 1. 6. As soon as you are done the cooking, remove the pork to a board to rest, then use a slotted spoon to transfer the dark jammy onions to a small bowl.

1. 1. 7. Preheat a griddle pan over a high heat and start griddling the tortilla wraps until each one is bar-marked and warmed through, turning halfway. You could also use a regular nonstick pan or you could heat them inside the microwave. Just make sure that if you choose to use the microwave, you drizzle a few drops of water onto each side of every tortilla before stacking them one on top of the other and placing them inside the oven. That will help create some steam through the heating process and they will warm up in the most amazing way! When you take them out of the oven, place them in a basket lined with a kitchen towel and wrap them up really well inside of that towel. You want them to stay warm… Another good tip for you is to make sure you separate them and place them one by one inside the basket before wrapping them with the kitchen towel, that way you will prevent them from sticking to each other and making it hard for your guests to separate them when serving! Otherwise, you risk everything turning into a big mess…

1. 1. 8. Carve up the pork and place all the elements onto a large board or serving platter.

1. 1. 9. Halve the pomegranate, then hold one half in your palm cut-side down over the platter, then bash with the back of a spoon so the seeds tumble out.

1. 1. 10. Cut the lemons in half and drain the pickled chilies.

1. 1. 11. Serve the platter with the tortillas, yogurt, lemon wedges and pickled chilies on the side, then let everyone build their own beautiful kebab.

Prep time: 20 min

Total time: 2h 30 min

Notes:

• This recipe should serve about 16 people.

• If you have any leftovers, although we highly doubt it… you can serve them the same way, the next day or the day after, or even transform them into a pork quesadilla. Nothing should go to waste!

• We ended up not using the pork skin. Not making the pork crackling! That is why we didn’t include it in our written recipe, but if you want to make that as well, then feel free to go to Jamie’s website and get the original recipe as well! We will leave you the link below…

https://www.jamieoliver.com/recipes/pork-recipes/posh-pork-kebabs/

• Some other ingredients we didn’t use were the lemons, the mint, and the yogurt. And we also switched the pickled chilies with some fresh and finely sliced red chilies and some pickled jalapeños, and the corn tortillas for regular flour ones!

• Some other ingredients you could add to your serving elements are a small bowl of sour cream and some roughly chopped parsley along with the mint…

• You can see Jamie preparing this recipe in the video below.

Tip: You can use some pickled jalapeños or some pickled cornichons, even some chili jam would be amazing here! The chili could also be fresh (red or green) and finely sliced…

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Enjoy! 🙂