Hawaiian Pork Pitas
Serves 8 people
These Australian pork pitas are a great lunch treat that the whole family is sure to enjoy.
- •400g Australian pork fillet, sliced
- •1 teaspoon ground cumin, optional
- •4-8 rashers Australian rindless streaky bacon
- •8 mini wholemeal pita bread
- •8 1cm round slices of fresh pineapple, cored removed and halved
- •8 tablespoons fresh tomato sauce or bottled tomato pasta sauce
- •8 tablespoons grated cheese
- •8 tablespoons barbecue sauce
- •8 handfuls rocket leaves
- 1.Preheat a barbecue grill or flat plate to hot.
- 2.Place the pork slices in a bowl and drizzle over a little olive oil. Add the ground cumin, if using, and season with salt and freshly ground black pepper. Using the barbecue flat plate (or heat a large frying pan over medium-high heat), cook the pork slices (in batches), for 1 minute on each side. Transfer to a plate. Meanwhile place bacon rashers on the hot flat plate and cook until crisp. Cut in half if using 4 rashers.
- 3.Chargrill the pita bread until warm and a few dark grill lines appear on each side. Set aside. Place on the pineapple slices and grill, turning once until dark grill lines appear.
- 4.Lay out pita bread and spread 1 tablespoon tomato sauce onto each. Top with pineapple slices, pork slices, bacon and grated cheese. Drizzle over barbecue sauce and finish with rocket leaves.
To melt the cheese on top of pork pita bread, heat the oven grill until hot and place under the grill until the cheese is golden and melted or cut cheese into slices and gently melt on the turned off barbecue flat plate. Using a barbecue scraper to lift onto pork pita bread.