Step 1Heat oven to 200°C (fan 180°C) mark 6. In a food processor, blend spring onions, ginger and oil to form a paste. Transfer to a large bowl and the add pork mince, mayonnaise, gochujang and chilli flakes with some seasoning. Using your hands, massage everything together until combined well.
Step 2Place a 30cm x 40cm piece of baking parchment on a clean counter or cutting board. Top with a third of the pork mixture and lay another similar-sized sheet on top. Using a rolling pin, roll mixture between the 2 sheets so it’s roughly 0.5cm thick. Remove top sheet and, working from the longest side, roll the parchment with the flattened meat into a log. Transfer to a rimmed baking tray and repeat with remaining pork mixture and additional baking parchment – you should have 3 meat logs in total.
Step 3Transfer baking tray to oven and bake until logs have released some fat on to the tray, about 10min. Pour any drippings away and return tray to oven, baking for 10min more, until parchment begins to turn a dark brown. Pour out more of the fat, unroll meat on to tray, then return to oven and bake for 10min, flipping over halfway through, until meat starts to darken and gets a little crisp on the edges. Remove from oven and carefully tear apart.
Step 4Meanwhile, combine spicy mayo ingredients and warm the flatbreads. Serve stuffed with the hot meat, kimchi, fresh veggies, a good drizzle of the spicy mayo and fresh coriander.
GH TIP
Make the kebab and mayo ahead of time, then simply assemble when you're ready to eat. It will transport well too for a yummy packed lunch.
GET AHEAD
Prep the mince to end of step 2 and leave in the fridge overnight. Leave rolls at room temp for 10min before baking.
Per serving:
Calories: 456
Protein: 20g
Fat: 33g
Saturates: 5g
Carbs: 20g
Sugars: 3g
Fibre: 2g
8 best kebabs for BBQ season, from halloumi to rump steak
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
