Pork Kebabs With Radish Salad - cooking recipe

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

Preparation

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.
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.
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.
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.