Shawarma Spiced Pork Belly, Braised Nettles and Cauliflower - Recipe by Matt Rothman, Chef at Single Origin Roasters
Serves 4 People
Shawarmais a popular Mezze staple across the Middle East and has become probably the most renowned Eastern fast food worldwide, maybe second only to the humble Falafel ball. In fact, it is sometimes called the Arabian Taco!
1kg pork belly, bone out and skin on
40g Shawarma blend
30ml olive oil
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 40g of Sami’s Kitchen 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.
200g picked nettle leaves
1 garlic clove minced
30 ml olive oil
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.
Note: Baby spinach can be substituted for nettles using the same quantity and method.
½ head of cauliflower
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.