John Myers
Contents
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Ingredients
For the marinade
- 1 tsp Ground cumin
- 0,5 tsp Fennel seeds
- 1 tbsp Honey
- 5 Stems Parsely
- 4 Stems Basil
- 2 Stems Coriander
- 3 Toes Garlic
- 2 tbsp Peanut oil
- 5 tbsp Soy sauce
- 0,5 tsp Coarsely ground pepper
Aside from that
- 600 g Pork tenderloin
- 400 g Raw smoked pork belly in one piece
- 200 g Arugula
- 2 tbsp Lemon juice
- 3 tbsp Walnut oil
- Sea salt, pepper
Instructions
- Pluck the leaves of the herb, peel off the garlic, coarsely chop everything. Mix the prepared ingredients with the remaining ingredients for the marinade in a bowl.
- Rinse the pork fillet, pat dry and cut into 2-3 cm thick strips. Turn the fillet strips in the herb marinade, cover with cling film and leave to stand for 40 minutes at room temperature.
- Cut the bacon into strips 2-3 cm thick. Remove the fillet strips from the marinade and skewer alternately with the bacon (starting and ending with bacon). Sort the rocket, clean, rinse, shake dry. Mix the rocket with lemon juice and walnut oil and season with salt and pepper.
- Grill the skewers on the grill over direct medium heat for 3 minutes per side. Remove from the grill, season with salt and pepper. We like to make something of the marinade over the meat. Serve with the salad.
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 3.7gProtein: 13.1gFat: 18.1g
