Pork Main

This healthy naked pork kebab bowl is your new go-to work lunch

Name: Healthy naked pork kebab bowls
Yield: 6
Ingredients: 1/4 cup (60ml) rice malt syrup; 1 tbs pomegranate molasses; 2 tsp sumac; 1 tbs dried oregano leaves; 400g pork neck (ask your butcher), cut into long, thin strips; 1 bunch mint, leaves chopped, plus extra whole leaves to serve; 1 bunch flat-leaf parsley, leaves chopped; 1/2 cauliflower, stalk removed, chopped; 1 broccoli, stalk removed, chopped; Finely grated zest & juice of 2 lemons; 2 tbs extra virgin olive oil; 500g cherry tomatoes, halved; 1/2 cup (80g) tamari almonds, roughly chopped, plus extra to serve (we used Woolworths Macro)

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Oct 05, 2016

Bulk salad prep can be difficult when lettuce leaves are involved, so this is a great option to make in advance that won't go soggy. Just take the prepped tabbouleh mixture, pack a lemon and dress on the job. Reheat the pork in a sandwich press or microwave (pull out any metal skewers first). Vegetarian? Swap pork for firm tofu or haloumi.

1/4 cup (60ml) rice malt syrup
1 tbs pomegranate molasses
2 tsp sumac
1 tbs dried oregano leaves
400g pork neck (ask your butcher), cut into long, thin strips

Tabbouleh

1 bunch mint, leaves chopped, plus extra whole leaves to serve
1 bunch flat-leaf parsley, leaves chopped
1/2 cauliflower, stalk removed, chopped
1 broccoli, stalk removed, chopped
Finely grated zest & juice of 2 lemons
2 tbs extra virgin olive oil
500g cherry tomatoes, halved
1/2 cup (80g) tamari almonds, roughly chopped, plus extra to serve (we used Woolworths Macro)

Method

1.

Combine syrup, molasses, sumac and oregano in a bowl. Season, then add pork and toss to coat. Set aside for 10 minutes to marinate, then thread onto skewers.
2.

Meanwhile, for tabbouleh, place the herbs in a large bowl with 2L (8 cups) cold water. Set aside for 5 minutes to soak, then drain. Whiz the cauliflower and broccoli in a food processor until mixture resembles couscous.
3.

Transfer to a bowl then toss with herbs, lemon zest and juice, oil, tomato and almonds. Season. Heat a chargrill pan or a barbecue to medium heat.
4.

Grill pork, turning frequently and brushing with remaining marinade, for 4 minutes or until cooked. Set aside to rest for 5 minutes. Serve with tabbouleh and extra mint leaves and almonds.