This Middle Eastern Bites leans on pomegranate and mint to do the heavy lifting. We grill the Pork for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the za'atar and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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