Pork Kebabs With Radish Salad Recipe

Name: Pork Kebabs With Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml dark beer; 5 tbsp olive oil; 1 large sprig rosemary, chopped (reserve a few leaves for garnish); 2 tbsp apricot jam; 1.5 kg pork neck, cubed; 1 None large bunch rocket; 200 g double cream; 2 tbsp medium hot mustard; 3 tbsp white wine vinegar; 100 g pine nuts; 100 g pumpkin seeds; 3 None red peppers, deseeded and cut into pieces; 4-5 None onions, thickly sliced; 16-20 None bay leaves; 2 bunches radishes, thinly sliced; 2 bunches spring onions, sliced; 1 None Romaine lettuce, cut into strips

Servings: persons

250 ml dark beer
5 tbsp olive oil
1 large sprig rosemary, chopped (reserve a few leaves for garnish)
2 tbsp apricot jam
1.5 kg pork neck, cubed
1 None large bunch rocket
200 g double cream
2 tbsp medium hot mustard
3 tbsp white wine vinegar
100 g pine nuts
100 g pumpkin seeds
3 None red peppers, deseeded and cut into pieces
4-5 None onions, thickly sliced
16-20 None bay leaves
2 bunches radishes, thinly sliced
2 bunches spring onions, sliced
1 None Romaine lettuce, cut into strips

1
Mix the beer, 2 tbsp of the oil, rosemary and jam in a large bowl. Add the pork and toss to coat well. Cover and refrigerate for about 2 hours to marinate.
2
Mix 1/3 of the arugula, cream, mustard, remaining 3 tbsp of oil and the vinegar in a food processor or blender. Puree until smooth. Season to taste with salt and pepper. Toast the pine nuts and pumpkin seeds in a dry skillet until lightly browned. Remove from the pan and set aside cool.
3
Remove the meat from the marinade and thread onto 8-10 skewers, alternating with the peppers, onions and bay leaves. Season with salt. Broil or grill the skewers for about 10 mins, turning and basting occasionally with the marinade.
4
Toss the radishes, greens onions, remaining arugula, lettuce, pine nuts and pumpkin seeds with the arugula vinaigrette. Serve with the skewers, garnished with the reserved rosemary.

1541

kcal

Calories

108

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 250 ml dark beer, 5 tbsp olive oil, 1 large sprig rosemary, chopped (reserve a few leaves for garnish), 2 tbsp apricot jam, and more.

Yes, Pork Kebabs With Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Kebabs With Radish Salad

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