
Pork Pita Pockets – 3 Ways
Prep time 20 minutes Cook time 10 minutes
Serves 4 people
Ingredients
Pork Filling
- •500g pork mince
- •1 tablespoon olive oil
- •2 garlic cloves, crushed
- •1 medium brown onion, trimmed and finely chopped
- •1 tablespoon lemon juice
- •4 pita pockets, halved, to serve (warmed if liked)
Greek Pork Pita Pockets
- •Iceberg lettuce leaves
- •Halved cherry tomatoes
- •Cucumber ribbons
- •Thin wedges of red onion
- •Mint leaves
- •Tzatziki
Mexican Pork Pita Pockets
- •Butter lettuce leaves
- •Grated tasty cheese
- •Sour cream
- •Tomato salsa
- •Diced avocado
- •Coriander leaves
Thai Pork Pita Pockets
- •Asian style salad mix
- •Thin wedges of red onion
- •Coriander leaves
- •Sweet chilli sauce
Method
- 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.
- 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.
- 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.
- 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.