zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pork-Filled Pittas with Grilled Lemons

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pork-Filled Pittas with Grilled Lemons

    Mediterranean flavours combine with free range pork escalopes in this quick supper for four.

    • Preparation time: 15 mins plus up to 30 mins marinating
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 4 (makes 4 filled pittas)

    Ingredients

    • 4 Waitrose English Free Range Pork Leg Escalopes, each cut into 5-6 strips
    • 1 tbsp extra virgin olive oil
    • 2 small red onions, each cut into 8 wedges
    • 1 lemon, quartered lengthways
    • 1 pack pitta breads
    • ½ x 225g bag Waitrose Baby Spinach
    • 150g pot Waitrose Greek Style Natural Yogurt
    • for the marinade:
    • 1 pack fresh oregano, chopped
    • 1 clove garlic, crushed
    • 3 tbsp extra virgin olive oil
    • juice of 1/2 lemon

    Method

    1. Combine the ingredients for the marinade in a shallow dish. Add the pork, stir to coat, then cover and place in the fridge to marinate for 15-30 minutes, or longer if you have time (see Cook's tips).
    2. Heat 1 tablespoon of oil on a griddle pan over a high heat until just starting to smoke. Place the onion wedges on the griddle then reduce the heat to medium. Cook for 5 minutes, turning occasionally. Add the lemon quarters and cook for 2-3 minutes until the onions are tender and the lemons are slightly charred and softened. Transfer to a plate, cover and keep warm.
    3. Return the griddle to a high heat until hot. Add the pork and cook for 3-4 minutes on each side, basting with the marinade, until thoroughly cooked, the juices run clear and there is no pink meat.
    4. Warm the pittas in a toaster or on the griddle for 1 minute on each side. Cut each one in half and fill with some spinach leaves, pork strips, onion wedges and a spoonful of yogurt. Serve with the lemon quarters to squeeze over.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If cooking on the barbecue, thread the lemon and onion wedges onto skewers and cook with the whole pork escalopes for 4-5 minutes each side. Use the leftover spinach in salads, soups or curries.

    You can marinate the pork in the fridge for up to 12 hours before cooking.

    Wash hands, equipment and work surfaces thoroughly after handling raw meat.

    Comments

    Average user rating

    5 stars