Greek
Greek
Feta and dill Chickpea Bowl
A sun-drenched take on Chickpea Bowl, built on feta and dill and finished the way we like it....
Greek · Snack
Greek Pork Skewers
Our tested Steamed Pork Skewers: herby, generous, and balanced with olive and caper. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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