Roast pork party kebabs | Pork recipes | Jamie Oliver recipes (2024)

FAQs

What is the best cut of meat for pork kabobs? ›

The best cut of pork to use for kebabs is tender and lean like pork neck meat or tenderloin. Because the meat won't cook long on the grill, you want a tender cut that won't dry out.

Jamie Oliver's Leftover Roast Pork is a stir-fry dish made with sliced roast pork, vegetables, and a savory sauce. Quickly cook garlic, chilies, onion, peppers, and pork, then mix a sauce of cornflour, soy sauce, oyster sauce, and sugar.

The humble pork shoulder is without a doubt one of my favourites. It sits right in the middle of lean and fatty, is cheap as chips to buy and makes a smashing kebab with a minimum of effort.

A good kabab should be cut from the sirloin tip or top round, which have enough muscle integrity to allow it to stand up to a marinating process . As an added bonus, because there is a lot of top round and sirloin tip on a beef, kababs are often much less expensive than a piece of sirloin or tenderloin.

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

Once you have scored the skin (or taken the already-scored roast from the packaging) place your roast skin side up on a rack in the sink. Pour a cup or more of boiling water over the skin. This will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper.

Reheat pork in a covered dish in the oven, microwave, or pan/skillet. Oven: Preheat to 350 degrees Fahrenheit. Add some water or broth to an oven-safe pan. Place the leftover pork in the pan and then cover with aluminium foil and reheat for 15 to 20 minutes (this is dependent on the size).

Put it in something to retain heat (a cooler, or even just a box with some towels). Drive 1 hour to your destination. The muscle fibers will re-absorb the moisture, making it perfectly juicy. Without resting, it will seem "juicy" when the juices pool on your slicing board, but that's moisture that's lost.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

Do you sear pork before roasting? ›

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

Great cooking is all about experimenting with flavours. Traditionally, pork pairs best with these herbs and Spices: Sage, Thyme, Rosemary, Caraway Seeds, Mustard Seeds, Fennel, Cloves, Garlic and Parsley.

For juicy, tender pork kebabs, I recommend pork shoulder, which consists of two parts: Boston butt and picnic roast. You can't go wrong with either cut. Boston butt is more marbled, which means it's fattier and has more flavor.

Slice pork shoulder in half lengthwise, then slice each half crosswise into 1/8-inch-thick slices.

The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

This recipe for pork kabobs features boneless center-cut pork loin, colorful bell peppers, and red onion. The meat sits in marinade for a couple of hours before skewering and grilling it. Just before serving, the meat and vegetables are drizzled with a delicious honey mint sauce.

Prepare the pork: Using a sharp knife, slice the pork into 1-inch-long pieces that are 1/2-inch thick. Leave some of the fat on the meat for flavor and tenderness.

The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

Meat: I like to use beef tenderloin because it stays super tender without much effort. You can use top sirloin or another cut of steak, just make sure to marinate tougher cuts overnight (more tips below). In fact, you can really use any meat you like here, including lamb and chicken.