Moorish Spiced Pork with Herbed Tabbouleh and Fennel, Apple, Radish Salad

Moorish Pork Skewers
(serves 4)

1 pound pork fillet, trimmed of fat and sinew
kosher salt and freshly ground pepper
wooden skewers

Marinade

½ teaspoon each of coriander seeds, cumin seeds, fennel seeds, all roughly ground
½ teaspoon smoked Spanish paprika (1 teaspoon for a more spicy kick)
2 cloves garlic, finely minced
pinch saffron, infused in 2 tablespoons hot water
1 tbsp finely chopped fresh oregano
½ tbsp finely chopped thyme
1 bay leaf, finely chopped or crumbled
1 tbsp. red wine vinegar
1 tbsp. olive oil

Method

• Cut pork fillet in half lengthwise then into 1 ½ inch cubes.  Slightly
  flatten cubes and place in container large enough to hold meat.  Mix
  all marinade ingredients thoroughly.  Pour marinade over pork and mix
  well. Refrigerate for a minimum of 2 hours, preferably overnight.
  
  
• Soak 6-8 wooden skewers in water for about 15 minutes.  Thread 3-4
  cubes of pork on each skewer.  Season the pork with salt and freshly ground
  pepper. Grill skewers over high heat on barbeque for a few minutes per
  side or until the pork is fully cooked but still juicy.
  

Herbed Tabbouleh

1/2 cup  fine bulgur wheat
1/2 cup boiling water
4 spring onions, finely chopped
1 small bunch fresh mint, leaves picked from the stalk, coarsely chopped
1 small bunch fresh tarragon,  leaves picked from the stalk, coarsely chopped
reserved fennel fronds, leaves picked from the stalk, coarsely chopped
1 bunch parsley, leaves picked from the stalk, coarsely chopped
1 bunch arugula, leaves picked from the stalk, coarsely chopped

Method

• Place bulgur in a small bowl.  Pour boiling water over bulgur, cover
  bowl with cling film and let sit for about 10-15 minutes.  Remove cling
  film and lightly fluff and separate grains with a fork. Add spring onions,
  chopped herbs to two-thirds of bulgur and mix well. Pour vinaigrette
  over bulgur mixture and season with salt and pepper.  Adjust
  seasonings to your taste.

Tabbouleh Vinaigrette

1 garlic clove, finely minced
a few pinches of ground cinnamon
a few pinches ground allspice
a few pinches sweet paprika
3 tbsp. Lemon juice
4 tbsp. Extra virgin olive oil
kosher salt
freshly ground pepper

Method

• In a small bowl mix garlic, spices and lemon juice.  Whisk in olive
  oil and a few pinches of salt and pepper.  Adjust seasonings to taste.

Fennel, Apple, Radish Salad

1 fennel bulb, fronds reserved for tabbouleh
1 granny smith or matsu apple
6 red radish
few sprigs of tarragon, leaves removed roughly chopped
4 juniper berries, coarsely crushed
1 ½ tbsp apple cider vinegar
4-5 tbsp. Extra virgin olive oil
kosher salt and freshly ground pepper

Method

• Shave fennel paper thin on Japanese mandolin.  Leaving the skin on, cut apple into ¼ inch slices and then julienne.  Cut radish into ¼ inch slices and then julienne. Make vinaigrette with apple cider vinegar, extra virgin olive oil, salt and pepper.  Adjust seasoning according to taste.  Place fennel, apple, radish, tarragon, juniper berries in a bowl, season with salt and pepper, lightly dress with the vinaigrette and toss well.
  
  
• To serve, place a generous spoonful of tabbouleh on one side of plate
  and some fennel salad on the other side.  Top tabbouleh with grilled
  pork and serve immediately.

Chef Cameron Stauch
(613)792-3561
cameron_stauch@yahoo.ca