Posh Pork Kebabs | Pork Recipes | Jamie Oliver Recipes (2024)

DifficultyNot too tricky

1. Preheat the oven to 220°C/427°F/gas 7. Take the pork out of the fridge and allow to come up to room temperature.
2. Using a sharp knife, score both the pork fat and skin 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.
3. Peel and finely slice the onions, 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.
4. Put the tray on the middle shelf of the hot oven, then place the skin directly onto the top shelf – the fat will drip down onto the meat to make it even juicier. Cook, stirring halfway, for around 1 hour 20 minutes, or until the pork is cooked through, the crackling is golden and puffed up, and the onions are soft and sweet. Check on the crackling after about 1 hour – if it’s done, remove to a board.
5. Meanwhile, shred the lettuce, finely slice the tomatoes, roughly chop the cucumber and pick the mint leaves.
6. Remove the pork to a board to rest, then use a slotted spoon to transfer the dark jammy onions to a small bowl.
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.
8. Snap the crackling into pieces, then carve up the pork and place all the elements onto a large board or serving platter.
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.
10. Cut the lemons in half and drain the pickled chillies.
11. Serve the platter with the tortillas, yoghurt, lemon wedges and pickled chillies on the side, then let everyone build their own beautiful kebab.

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