Mediterranean Pork and Pita Pockets
- Ready In:
- 1 lb pork
- 2 -4 fresh chili peppers
- 2 red capsicums
- 1 yellow capsicum
- 1 green capsicum
- 2 large Spanish onions
- 2 -3 large fresh tomatoes
- 4 -6 garlic cloves
- 2 cm fresh ginger
- 6 -12 drops Tabasco sauce
- 1 1⁄2 tablespoons coriander powder
- 1 tablespoon lemon juice
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 6 -12 tablespoons olive oil or 6 -12 tablespoons peanut oil
- 6 -12 pita breads
- 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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RECIPE SUBMITTED BY
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!!!