This dish was inspired by some of the great food prepared by my aunt and uncle. I’ve updated it a little by using Fresnos and fennel pollen.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds pork shoulder, cubed
- 3 tablespoons garlic, grated
- 1/2 cup lemon juice
- 1/2 cup finishing olive oil
- 3 tablespoons fresh oregano
- 1 tablespoon fennel pollen
- Kosher salt
- 3 cups shaved fennel
- 2 cups shaved celery plus leaves
- 2 tablespoons shaved Fresno chiles
- 1/4 cup lemon juice
- 2 tablespoons picked fresh parsley leaves
- 2 tablespoons olive oil, plus more to drizzle bread with
- Kosher salt and freshly ground black pepper
- 2 cups whole milk Greek yogurt
- 3 Persian cucumbers, halved and thinly sliced
- 1 Fresno, trimmed, seeded and finely diced
- 1 clove garlic, grated
- Kosher salt
- Pita bread, toasted or grilled, and quartered for serving
Instructions
- For the pork: Preheat a grill over low heat.
- Add the pork, garlic, lemon juice, oil, oregano, fennel pollen and a sprinkle of salt to a large bowl and toss together. Marinate for 20 minutes and up to 1 hour. Skewer the pork and grill on low heat for 5 minutes per each side.
- For the fennel salad: Add the fennel, celery, Fresnos, lemon juice, parsley leaves, olive oil and salt and pepper to a large bowl. Toss to combine, then taste and adjust seasoning. Reserve.
- For the tzatziki: Add the Greek yogurt, cucumbers, Fresno, garlic and salt to a medium bowl. Mix, then taste and adjust seasoning. Reserve.
- Serve the pork with the fennel salad, tzatziki and toasted pita bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 979 |
| Total Fat | 76 g |
| Saturated Fat | 23 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 53 g |
| Cholesterol | 180 mg |
| Sodium | 1507 mg |
Reviews
Simple and yum! Cheers from Australia !!