This is my version of kebabs using pork belly…But with a slight twist.. These are sweet and sour! The sour flavour coming from a spice called Anardana,or Dried Pomegranate, and the sweetness from roasted bell peppers….Try this as an alternative to your kebab recipe that you normally use.
300 grams of Pork Belly
1 Bell Pepper and 1 Onion,cut in a big dice of approximately 1 inch pieces
2 Teaspoons each of:
Anardana or Dried Pomegranate Powder,Cumin,Crushed Chilli Flakes,Smoked Paprika,Garlic Powder and Dried Thyme.
Salt and Black Pepper
Firstly,cut the pork into 2 inch pieces,wash in water and lemon juice,and leave it to drain. Core and chop the pepper. Add to a mixing bowl and add the seasonings and the pepper. Add a little oil to coat the meat and vegetables. Mix well and leave overnight or for 4 hours.
Pierce onto skewers,layering meat between the onions and peppers. Place in a baking tray and pour some water(about 50mls) and cover with foil. Begin cooking on 200 degrees for 15 minutes, and then, turn down 180 degrees for around 20 minutes,after taking off the foil.
If it is not tender(some pork belly slices have been cut thick and take longer),add another 10 minutes to the cooking time.Although,the pomegranate powder acts as a flavouring and tenderiser..
So the meat is best marinaded overnight! When tender,serve with rice and a salad. Enjoy!!