BBQ Pork with Bartek Komorowski
Montreal food writer and all-around pork expert Bartek Komorowski is serving up "street meat" on Saturday night at Montreal's Place de la Paix in the Quartier des Spectacles. And his meat of choice, as always, is pork. Sonali is on the scene getting the skinny on barbecuing pork: what cuts to use, how to cook it and how to keep yourself from drooling uncontrollably as you listen to this segment. (Well, maybe not that last part.)
**Click on 'Read More' (below) to try Bartek's BBQ recipe!
Bartek's BBQ Pork recipe (adapted from BBQ Food published by Murdoch Books)
- 1 kg 1 inch cubes of boneless pork shoulder
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tsp salt
- 2 tbsp olive oil
- 8-10 soaked bamboo skewers
- 1 fennel bulb
- 1/2 bunch cilantro
- juice 1/2 lemon for soaking
- juice of 1/2 lemon for dressing
- 2 tbsp olive oil
- 1 tsp chili flakes
- salt and pepper to taste
- 2 slices stale white bread, crust removed
- juice of 1/2 lemon
- 2-4 cloves of garlic
- 1/4 cup olive oil
- 1/2 tsp salt
- water to adjust thickness
To prepare the meat...
1. Lightly toast the fennel and coriander seeds in a dry frying pan. Grind with a mortar and pestle or in a spice grinder if you have one.
2. Thoroughly mix the pork with the spices, salt, and olive oil. Let the meat marinate at least 2 hrs.
To prepare the slaw...
1. Pick the fronds (the wispy dill-like leaves) off of the fennel bulb and reserve. Cut the stalks of off the fennel bulb and discard.
2. Slice the bulb as thinly as you can using a sharp knife or a mandolin if you have one. Put the sliced fennel bulb in a bowl and cover with water. Add juice of half a lemon. Let it soak for 30 minutes and then drain.
3. Finely chop the fennel fronds and coriander. Add to the sliced fennel. Add chill flakes, juice of half a lemon, olive oil, chili flakes, and salt and pepper to taste. Toss everything together.
To prepare are the sauce...
1. Put the bread, lemon juice, garlic, and salt in a food processor. Blend into a smooth paste.
2. With the motor running, gradually pour in the olive oil. Stop the motor and taste the sauce. Add more salt if you like and add some water to adjust the consistency. You want it to be fairly thin, almost like a salad dressing.
1. Grill the porks skewers on a medium hot grill for 15 to 20 minutes, turning frequently to prevent the fennel and coriander spice crust from burning.
2. After letting the skewers cool for 3-5 minutes, remove them from the meat. Coarsely chop the meat with a sharp knife.
3. Serve the meat inside a thick pita or a crusty bun garnished with the sauce and the slaw.