Blend the fennel seeds, pepper, chilli and one bunch of parsley in a food processor to make a dry mix. Marinade the pork cubes by rubbing them in the dry mix, adding a little JOSEPH Olive Oil then leaving them in the fridge overnight in a covered bowl.
Make salsa verde by blending a bunch of parsley the basil, garlic and capers in a food processor until finely chopped. With motor running add a cup of JOSEPH Olive Oil and 2 tablespoons of lemon juice to the mixture. Process until smooth salsa texture is acheived then season with salt and pepper. Allow to stand for 10 minutes before serving.
Spear the marinaded pork cubes onto wooden skewers that have been pre-soaked in water (so they won't burn on the grill). Allow approximately 100g of meat per skewer. Grill the skewers over charcoal for the best flavour. Dress with salsa verde, a sprinkle of lemon zest, a squeeze of lemon juice and a drizzle of JOSEPH Extra Virgin Olive Oil and serve.
Many thanks to our friend Rob at La Dolce Vita Catering and Events for this delicious recipe.
