Wessex Pork
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Serves 6


Ingredients for Marinade
pt (280 ml) dry white wine
pt (140 ml) olive oil
3 sprigs parsley & 3 thyme 
1 bay leaf
6 black peppercorns crushed
2 cloves crushed garlic
2 sticks celery finely sliced

2 oz (60g) chopped carrots
4 oz (110g) chopped onion
6 juniper berries, 6 cloves 
tsp coriander seeds 
tsp ginger, tsp nutmeg 
1 tsp allspice

1" ( 2 cm) cubed pieces of: 
Pork kidneys, liver, heart, 
belly pork and smoked bacon.
Button mushrooms
Chunks of tomatoes
Melted butter

Mix ingredients to make marinade and pour over meat in a dish, leaving for at least 4 hours (ideally 12 hrs). Turn the meat in its dish from time to time so that it becomes steeped in the marinade.

Using long thin skewers alternate the lean, dry ingredients with fat or juicy ones i.e. tomato chunk, lean meat, onion, fat meat, mushroom cap, bacon, tomato chunk.

Brush brochettes with melted butter, roll in breadcrumbs and grill or barbeque.