Ingredients
The following ingredients have 7 Servings
- 1kg pork loin, cut in uniform dice (2-3cm)
- 80ml extra virgin olive oil
- salt flakes
- 6-8 freshly cooked, medium pitas
- 200g quark (or Greek yoghurt or fromage frais)
- ½ bunch picked coriander
- ½ bunch picked mint
- 1 fresh bay leaf
- 2 tbsp coriander seeds
- 1½ tbsp cumin seeds
- 2 tbsp fennel seeds
- 1½ tsp smoked paprika
- 2 pinches saffron, activated in 1½ tbsp boiling water
- 5 cloves garlic
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- zest of ½ an orange, grated on a microplane
- 1 red pepper, roasted then finely diced
- ½ red onion, finely diced
- 1 clove garlic, grated on a microplane
- ½ tsp cumin seeds
- 2 oranges, peeled, segmented and chopped into pieces
- 2 red chillies, finely diced
- 8 black olives, pitted and finely chopped
- 100ml extra virgin olive oil
Instruction
- <p><b>For the spice mix</b>, shred the bay leaf and grind with the seeds in a mortar and pestle until pulverised. Add the remaining ingredients (including the saffron and the water from the saffron) and continue to grind until very well crushed.</p> <p>Stir the 80ml of oil through the spice mix and rub on to the pork. Marinate for two hours in the fridge.</p> <p><b>For the salsa</b>, mix all the ingredients in a medium bowl and season.</p> <p>Once the pork has finished marinating, season with salt and thread on to eight to 10 metal skewers. Grill or barbecue (or pan-fry) for four to six minutes on high heat. Be careful not to overcook, as the loin will dry out quickly.</p> <p><b>Serve</b> the pork on a warm, freshly-cooked pita with a dollop of quark or yoghurt, some salsa, fresh mint and coriander.</p>
