Pork Pita Pockets – 3 Ways
Prep time
20 minutes
Cook time
10 minutes
Serves 4 people
Ingredients
Pork Filling
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•500g pork mince
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•1 tablespoon olive oil
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•2 garlic cloves, crushed
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•1 medium brown onion, trimmed and finely chopped
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•1 tablespoon lemon juice
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•4 pita pockets, halved, to serve (warmed if liked)
Greek Pork Pita Pockets
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•Iceberg lettuce leaves
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•Halved cherry tomatoes
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•Cucumber ribbons
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•Thin wedges of red onion
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•Mint leaves
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•Tzatziki
Mexican Pork Pita Pockets
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•Butter lettuce leaves
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•Grated tasty cheese
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•Sour cream
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•Tomato salsa
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•Diced avocado
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•Coriander leaves
Thai Pork Pita Pockets
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•Asian style salad mix
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•Thin wedges of red onion
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•Coriander leaves
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•Sweet chilli sauce
Method
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1.To make pork filling, heat oil in a large frying pan over medium-high heat. Add pork and cook, breaking up mince with a wooden spoon, until lightly browned. Add garlic and onion and cook, stirring, often for 5 minutes until pork is just cooked through. Stir through lemon or lime juice. Season with salt and pepper to taste.
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2.To make Greek pork pita pockets, filled halved pita breads with lettuce leaves, pork filling, cucumber, red onion, mint leaves and tzatziki and serve.
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3.To make Mexican pork pita pockets, fill halved pita pockets with lettuce, pork filling, tasty cheese, sour cream, tomato salsa, avocado and coriander leaves and serve.
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4.To make Thai pork pita pockets, fill halved pita breads with Thai or Asian- style salad mix, pork filling, red onion, coriander leaves and a drizzle of sweet chilli sauce. Serve with lime wedges.