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James Martin’s spiced pork and pomegranate tabbouleh

22/07/2016

Bring the tastes of the Middle East to the table with Food Hero James Martin’s spiced pork recipe

James Martin’s spiced pork and pomegranate tabbouleh in presentation dishes

Many people think that tabbouleh is made with couscous, but I think it should always be made with bulghur wheat – a traditional Middle Eastern cracked grain. The spiced pork and pomegranate molasses go so well together but you could also make this dish with chicken or fish.

 

Serves 4

 

Ingredients

1 large bunch of coriander, roughly chopped
1 large bunch of mint, roughly chopped
3 lemons, juiced
1 teaspoon ground coriander
1 teaspoon ground cumin
6 teaspoon sumac
2 tablespoons za’atar
150ml extra virgin olive oil
450g pork tenderloin, trimmed of sinew and thickly sliced
1 pomegranate, seeded
3 tomatoes, chopped
8 spring onions, roughly chopped
1 large bunch of flat-leaf parsley, roughly chopped
125g bulghur wheat, soaked in cold water for 2 hours, then drained
2 tablespoons pomegranate molasses
2 tablespoons clear honey
sea salt and freshly ground black pepper
50g flaked toasted almonds

 

Method

  1. Put a small handful of the chopped coriander and mint into a bowl with the juice of one of the lemons and the ground coriander, cumin, sumac and half the za’atar. Add 50ml of the olive oil and mix well. Add the pork and stir to coat, then set aside while you make the tabbouleh.
  2. Put the pomegranate seeds, tomatoes, spring onions, all the remaining herbs and the soaked and drained bulghur wheat into a large bowl and mix together. 
  3. Mix the remaining lemon juice, pomegranate molasses, honey and 50ml of the olive oil together in a separate bowl and season well with salt and pepper. Add to the salad, season generously with more salt and pepper, then stir in the flaked almonds. 
  4. Heat a frying pan until hot, then add the last of the olive oil and the pork and fry in batches for 2–3 minutes until golden-brown and cooked through. Tip into a serving bowl with all the cooking oil and serve with the tabbouleh.

 

Find this recipe and more in Food Hero James Martin’s More Home Comforts: 100 New Recipes from the Television Series (Quadrille, £20)

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