Mediterranean Pork and Pita Pockets

"This is a very simple spicy stir-fry recipe based on similar dishes from several Mediterranean countries. It is healthy, economical, easy and quick to make in a Wok or Karhai. My kids have adored it since they were toddlers, and that was many years ago! The accuracy of amounts does not matter but keep the ratios about the same though. Use fresh lean and tender Pork. Experiment! That's what cooking is about"
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Ready In:
6-12 Piockets




  • Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
  • Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
  • Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
  • Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
  • Remove and mix well with the pork strips.
  • Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
  • Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
  • Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
  • Heat pitas and slice open on one side.
  • Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.

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Why the nick 'Chilli Prawn'? Well, I got that when I lived in the Middle East and our friends loved this dish which was one of my specialities. I have been a cook for nearly all of my life! I was taught by my Father - who was a chef, and my Mother who was a really good cook. I broke away from traditional English grub about 40 years ago and have spent my time learning about and cooking foods from the Indian sub-continent; and some other SE Asian foods. I do cook some French and Italian. I semi-retired from my lifelong profession in the IT indsutry and now run a small computer business and also an Indian catering company (with my wife who also is an amzing cook)supplying home cooked healthy food to a local population that think a spinkle of white pepper on food is too spicy and hot!!!
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