MEDITERRANEAN PORK AND PITA POCKETS

Mediterranean Pork and Pita Pockets image

Provided by Chilli Prawn

Time 40m

Yield 6-12 Piockets, 4 serving(s)

Number Of Ingredients 16

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1 lb pork
2 -4 fresh chili peppers
2 red capsicums
1 yellow capsicum
1 green capsicum
2 large Spanish onions
2 -3 large fresh tomatoes
4 -6 garlic cloves
2 cm fresh ginger
6 -12 drops Tabasco sauce
1 1/2 tablespoons coriander powder
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
6 -12 tablespoons olive oil or 6 -12 tablespoons peanut oil
6 -12 pita breads

Steps:

Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
Remove and mix well with the pork strips.
Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
Heat pitas and slice open on one side.
Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.