Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs ground cumin

  3. 3 garlic cloves, crushed

  4. 1/2 cup (125ml) extra virgin olive oil

  5. 1/2 cup coarsely chopped coriander

  6. 2 tsp finely grated lemon rind

  7. 2 tbs lemon juice

  8. 4 (about 600g) pork rib steaks

  9. 2 oranges, peeled, halved, sliced

  10. 2 small fennel bulbs, trimmed, thinly sliced, fronds reserved

  11. 90g pitted green olives, quartered

  12. 1 Afghan flat bread (or 2 Lebanese bread), halved

Instructions Jump to Ingredients ↑

  1. Preheat barbecue or chargrill pan on high. Combine cumin, garlic and oil in a small bowl. Reserve 2 tbs of mixture and set aside. Add the coriander, lemon rind and juice to the remaining cumin mixture and stir to combine. Place the pork in a large bowl and pour over the coriander mixture. Cover with plastic wrap; set aside.

  2. Combine the orange and fennel in a medium bowl. Add the olives and 2 tbs reserved fennel fronds, and gently toss.

  3. Season pork with salt and pepper to taste. Cook pork on a lightly oiled barbecue or chargrill pan, turning, for 6 minutes or until browned. Transfer pork to a plate and cover with foil.

  4. Brush bread with reserved oil mixture. Toast under preheated grill.

  5. Place the orange and fennel salad on serving dishes. Top with pork and serve immediately with toasted bread.


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