Sweet & Sticky Pork Pitas with East Asian-Style Sauce
with quick-pickled cucumber & Romano pepper- Tarwe
- Soja
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- Tarwe
- Selderij
- May contain traces of allergens
There is a new ingredient in your box! This pork belly is slow-cooked to achieve a tender texture. The outside becomes irresistibly crispy and sticky, thanks to the delicious honey glaze.
Ingredients
2 piece
Pita bread
(Contains: Tarwe)
120 g
Sticky pork belly
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij, May contain traces of allergens)
½ piece
Onion
½ piece
Romano pepper
1 piece
Garlic
5 g
Ginger paste
¼ piece
Red chili pepper
⅓ piece
Cucumber
20 g
East Asian-style sauce
(Contains: Soja, Tarwe)
Not included in your delivery
30 milliliters
White wine vinegar
½ tablespoon
Sunflower oil
½ tablespoon
Sugar
2 tablespoon
[Reduced salt] ketjap manis
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic. Deseed and finely chop the red chili pepper.
- Take the pork out of its packaging and transfer its marinade to a bowl. Add the garlic, ginger paste, chili pepper* and ketjap.
- Dice the pork into 1cm chunks, then transfer to the bowl and mix well to combine.
- Set aside to marinate for at least 10 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Preheat the oven to 200°C (see Tip).
- In a salad bowl, combine the white wine vinegar with the sugar. Season to taste with salt and pepper.
- Cut the cucumber into batons and transfer to the salad bowl.
- Toss well to combine, then set aside, stirring occasionally.
Tip: you'll use the oven later for the pitas, but you can also use a toaster instead. In this case, no need to preheat the oven.
- Slice the onion into thin half rings and cut the Romano pepper into thin strips.
- Heat the sunflower oil in a frying pan over medium-high heat. Fry the pork in its marinade with the onion and Romano pepper for 10 minutes.
- Lower the heat and add the East Asian-style sauce and the water (see pantry for amount).
- Allow to reduce gently for 5 minutes.
- Bake the pitas in the oven for 6 - 8 minutes, or use a toaster instead.
- Cut open the pitas and fill them with the pork and fried vegetables.
- Serve the pitas with the cucumber alongside.
