Family friendly

Piri piri pork and fennel slaw pita wraps

Name: Piri piri pork and fennel slaw pita wraps
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Finely grated zest and juice of 1 lemon; 3 small red chillies, finely chopped; 3 garlic cloves, finely chopped; 2 tsp ground ginger; 1/4 cup (60ml) olive oil; 600g pork loin fillet, trimmed; 2 Lebanese cucumbers, halved, seeds removed, sliced; 1 large fennel bulb, thinly sliced; 1/3 cup (80g) sour cream; 1 tsp ground cumin; 4 pita bread pockets; 1/2 bunch coriander, leaves picked

Rate now

15m

40m

Jump to recipe

by Warren Mendes

delicious. team

Oct 02, 2015

Ingredients (12)

Finely grated zest and juice of 1 lemon
3 small red chillies, finely chopped
3 garlic cloves, finely chopped
2 tsp ground ginger
1/4 cup (60ml) olive oil
600g pork loin fillet, trimmed
2 Lebanese cucumbers, halved, seeds removed, sliced
1 large fennel bulb, thinly sliced
1/3 cup (80g) sour cream
1 tsp ground cumin
4 pita bread pockets
1/2 bunch coriander, leaves picked

Method

1.

Preheat the oven to 180°C. Combine the zest, chilli, garlic, ginger and 2 tbs oil in a large shallow dish, then add the pork and marinate for 30 minutes.
2.

Meanwhile, to make the slaw, combine the cucumber, fennel, sour cream and cumin in a bowl, then season. Set aside.
3.

Heat the remaining 1 tbs oil in a large ovenproof frypan over high heat. Cook the pork, turning, for 5 minutes or until golden. Squeeze over the lemon juice, then season. Transfer to the oven and roast for 12 minutes or until cooked through. Remove the pork from the pan and rest for 5 minutes.
4.

Meanwhile, place pita on a baking tray and warm in the oven for 2-3 minutes.
5.

Slice the pork and serve with the pita and slaw, then garnish with coriander.