A recipe for pork speidini from Rachel Roddy .
Ingredients
- 600 g pork fillet or tenderloin
- 200 g firm bread
- salt and pepper
- olive oil
- 16 bay leaves
- 2 bulbs fennel
Servings:
Instructions
- Cut the pork and bread into 2½cm cubes and put in a bowl. Sprinkle with salt, grind over some pepper, add a few tablespoon of olive oil, toss well and leave to sit for 10 minutes.
- Alternating pork, bread, and bay leaves, push the cubes and leaves on to 8 metal or soaked wooden skewers.
- Trim the fennel, cutting away the tough base and fingers, and pulling away the thick outer layer, then slice thinly. Put the fennel in a baking tray, sprinkle with salt, zigzag over some olive oil and toss. Put in the oven at 180C (160C fan)/350F/gas 4 for 15 minutes, then pull out and toss again.
- Lay the skewers on the bed of fennel, zigzag over a little more oil, and grill gently for 15-20 minutes, not too near the heat and turning the skewers from time to time. Serve hot.
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