AROMATIC ASIAN INSPIRED PORK KEBAB'S

Now we are flush with our home reared pork and have an abundance of pork mince, the excitement now begins in finding and creating new meals for our self sufficient ingredients.  We grow and raise most of our own food, but their are a few ingredients that we just don't really want to go without, with this in mind we source local or British, it is ingredients such as fresh turmeric that was causing a bit of a conscience issue however with great passionate small family farm producers down in Devon and Cornwall growing theses ingredients such as limes, chilli and other ethnic ingredients, this is now a comfortable compromise.

This gorgeous aromatic kebab is loaded with fresh corinader, ginger, turmeric, lime zest and juice, fresh garlic, chillies and spring onions, served on a speedy to make un leaven flat bread with home canned garden pickles and beetroot relish, topped off with a lovely sharp zesty lime and cucumber creme fraiche.

Prep Time 10 minutes / Cooking Time 7 minutes

Ingredients

(serves 4)

600g organic pork mince

1 bunch fresh corinader chopped

1 tsp fresh grated ginger

1 tsp fresh grated turmeric

4 cloves garlic grated

4 red chillies chopped

1 lime zested and juiced

1 tbsp fish sauce

1/2 stick lemon grass finely sliced

Sea salt and white pepper

1 tsp chilli powder

Accompaniments

Flat breads or if you want to make your own, recipe and method below, creme fraiche mixed with some lime juice and zest and grated cucumber, pickles, chillies, shredded cabbage, beetroot relish among some suggestions.

Flat Bread Dough

500g 00 flour

50ml olive oil

320g water

10g sea salt

Flat Breads

First get the dough under way, mix all the ingredients together and knead for five minutes until the dough is smooth and elastic, place back in your bowl and cover with a tea towel, leave to rest for 30 minutes to 1 hour. 

Too cook take the flat bread dough and cut into eight equal portions, roll out to the size of your frying pan approx 8 inch's in diameter, have you frying pan dry and hot, add the flat bread to the pan and leave to cook for 1 minutes, turn and repeat, and thats the bread cooked.  Wrap in a warm tea towel while you cook the rest.

Kebabs

Meanwhile place all the ingredients for the pork kebabs in a bowl and mix throughly, make a small patty and pan fry to check for seasoning, adjust if needed.  Form the mince in to batons approx 2 inches thick and 6 inches long, I formed these on small skewers, but this is not necessary it just made them easier to turn while cooking.  

Pre heat your non stick frying pan to a medium high heat and add the coconut oil, sear the kebabs on all sides for one to two minutes each side, then add half a cup of water and pop a lid or plate on top of the pan and steam for a further couple of minutes until cooked.  Remove from the heat.

To serve I like to go home style and place the kebabs, breads, dips and side accompaniments  all together on the table for everyone to dive in and assemble their own kebabs to their likin...