Pork Pita Pockets – Three Ways
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
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.
To make Greek pork pita pockets, filled halved pita breads with lettuce leaves, pork filling, cucumber, red onion, mint leaves and tzatziki and serve.
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.
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.
