Shawarma spiced pork belly, braised nettles and cauliflower
Ingredients
| Pork Belly |
| 1kg pork belly, bone out and skin on |
| 40g Shawarma blend |
| 30ml olive oil |
| Nettles |
| 200g picked nettle leaves |
| 1 garlic clove minced |
| 30 ml olive oil |
| Cauliflower |
| ½ head of cauliflower |
| 25g butter |
| 300ml milk |
| Seasoning |
Directions
- 1
- FOR PORK BELLY
- 2
- Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly. Mix salt flakes, oil and 20g of Sami’s Shawarma Spices. Rub all over pork belly, including the rind. Work into both sides of the belly. Place pork, skin side up in oven pre-heated to 250C and cook for 20 minutes then turn oven temp down to 140C and cook for an additional 1 ½ hours.
- 3
- FOR NETTLES
- 4
- Wearing gloves, place fresh nettles on a large cutting board (both top leaves and the fine stems can be used). Chop the nettles coarsely and add them to a pan with the garlic and olive oil and sauté until the nettles are wilted.
- 5
- Note: Baby spinach can be substituted for nettles using the same quantity and method.
- 6
- FOR CAULIFLOWER
- 7
- Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan, add cauliflower and simmer until softened. Strain and liquidise the cauliflower then season and pass through a fine sieve.
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Invite the essence of Middle Eastern flavours into your cooking with Sami’s Kitchen premium spice blends. Since 1991, Sami’s Kitchen has been combining the finest ingredients with their passion for cuisine to create a blend of quality spices and traditional flavours. Sprinkle our authentic spice blends with your own recipes (or try our suggestions) and weave a mystic tale that captivates your tastebuds until the last bite.