Pork Tenderloin and Chorizo Kebabs with Bergamot is a modern Fusion recipe for a classic dish of pork, chorizo, bread and bell pepper kebabs in a bergamot-based marinade. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pork Tenderloin and Chorizo Kebabs with Bergamot.
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Ingredients:
2 pork tenderloins (about 200g apiece), trimmed of fat and sliced into 12 dice each (these should be about 3cm)
36 bergamot (bee balm) leaves
24 dice of granary bread (about 2cm)
2 green bell peppers, de-seeded and cut into 2cm squares
12 pieces of chorizo sausage (about 2cm long)
6 tbsp olive oil
juice of 1 lemon
1 tsp paprika
salt and freshly-ground black pepper to taste
Method:
Begin with the kebabs: Take 12 of the bergamot leaves and chop very finely (for the marinade). If you are using bamboo or wooden skewers then take 24 and set aside to soak in a bowl of water.
In the meantime, whisk together the olive oil, lemon juice, chopped bergamot leaves, paprika and in a large bowl. Season to taste then add all the kebab ingredients and turn to ensure everything is well coated. Set aside to marinate for at least 1 hour (or until the skewers are ready).
To assemble the kebabs thread onto each skewer a piece of bell pepper followed by a cube of pork, a bergamot leaf, a cube of bread, a piece of chorizo and finally another piece of the green bell pepper. Either cook the kebabs on a barbecue or under a medium hot grill (broiler), turning frequently so that all the sides cook evenly (about 10 minutes, or until the pork is coked through).
In the meantime, prepare the salad. Melt a generous knob of butter in a pan with a little olive oil and use to fry the pancetta until crisp Add the apples and cook for about 8 minutes, or until they are just on the verge of going soft. Season to taste with salt and black pepper then stir in the vinegar.
Arrange the lamb's lettuce in a bowl, set the cooked kebabs on the plate then add the apple mixture to the lamb's lettuce and serve immediately.
