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    Spiced Pork Kebabs

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    Spiced Pork Kebabs

    The spiced fruit flavours of the jelly added to these kebabs bring out the taste of the pork.

    • Preparation time: 15 minutes, plus 1 hour marinating
    • Cooking time: 25 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Makes: 4 skewers


    • 12 juniper berries
    • 3 tbsp white wine vinegar
    • 2 cloves garlic, crushed
    • 9 shallots, peeled and halved
    • 4 tbsp vermouth or sherry
    • 400g Waitrose British Pork Fillet
    • 1 sweet potato, scrubbed
    • 8 fresh bay leaves
    • 4 tbsp Waitrose Spiced Apple Jelly with Pimentos
    • Salt and freshly ground black pepper


    1. To make the marinade, lightly crush the juniper berries in a shallow bowl using the back of a teaspoon. Add the wine vinegar, garlic, 1 finely-chopped shallot, vermouth or sherry and seasoning.
    2. Cut the pork fillet into 2.5cm chunks and toss in the marinade. Cover and refrigerate for at least 1 hour. Cut the sweet potato into 5mm thick slices. Drain the meat from the marinade, reserving the juices. Thread the pork, potato slices, bay leaves and remaining shallots onto 4 long metal or wooden skewers.
    3. Pour the marinade into a small pan and heat gently with the apple jelly until melted. Boil for 1-2 minutes until thickened and syrupy. Cook the kebabs over a prepared barbecue or under a preheated grill for 20-25 minutes, turning often and brushing with the jelly, until deep golden and thoroughly cooked.
    4. Serve with crusty bread.

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