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Donal Skehan
Dukkah Pork with Roast Red Pepper Hummus & Tabbouleh | DonalSkehan.com, This recipe elevates the humble chop and is a great new addition to your family supper repertoire!
  • main-meals

Dukkah Pork with Roast Red Pepper Hummus & Tabbouleh

February 21

Oh holy dukkah, if you have not fallen in love with this North African blend of herbs, nuts and spices, please let me hook you up. My first experience with dukkah, was a messy affair, which involved dipping warm flat breads in extra virgin olive oil before pressing firmly into a small bowl of freshly made dukkah and devouring.  Dukkah can be found in shops as a premixed blend and brought back to life by lightly toasting in a dry frying pan but if you do choose to make your own, double or triple the recipe for it below and store the excess in a sealed jar in your store cupboard to await an undignified date with flatbread and good quality olive oil or a supper just like this.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Toast the coriander, cumin and fennel seeds in a dry frying pan over a medium-high heat, until the seeds become aromatic.
  2. 2. Use a pestle and mortar to grind the seeds to a rough powder and set aside. Toast the pistachios and sesame seeds in a dry frying pan until they are golden and then roughly chop and add to the spice mix with the sea salt.
  3. 3. For the tabbouleh, soak the bulgur wheat with 400ml of boiling water. Cover and leave to sit until the liquid is completely soaked up. Fluff up with a fork and mix through the remaining ingredients and season to taste.
  4. 4. Blitz all the ingredients for the red pepper hummus in a food processor until completely smooth. Season to taste.
  5. 5. Sprinkle the dukkah on a plate and press the chops on all sides to coat. Heat a large frying pan over a high heat and add the oil. Fry the pork chops for 4-6 minutes either side or until cooked through.
  6. 6. Serve the pork chops with a dollop of red pepper hummus and some tabbouleh.

Ingredients

4 pork loin chops

1-2 tbsp olive oil

For the red pepper hummus:

400g tin of chickpeas, drained and rinsed

1 garlic clove, finely grated

3 tbsp tahini paste

Juice of 1 lemon

100g roast red peppers from a jar

1 tsp smoked paprika

For the preserved lemon tabbouleh:

100g bulghur wheat

3 spring onions, finely chopped

100g cherry tomatoes, chopped

A good handful flat leaf parsley, roughly chopped

A good handful mint leaves, roughly chopped

1 preserved lemon, rind finely chopped

For the dukkah:

3 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp fennel seeds

75g pistachio nuts, shelled

50g sesame seeds

1 tbsp sea salt

You'll Need

Frying pan

Pestle and mortar

Bowl

Food processor