Stranger Foods

Spiced pork wraps with green apple salsa

Serves 4-6 | Prep 25 mins | Cook 10 mins

Pork and apple is a classic combination, and the sweet yet tangy apple certainly does so much to complement the meat, but pack in some spices and you take it to a whole other level. Think of these as a kind of taco, one of my favourite things to eat – messy, gratifying and utterly delicious. I particularly enjoy food that can be eaten using your hands and where the finished components can be plated up and served to guests so that you can all pile in and it becomes a shared, convivial meal together.

Source: Simply

Ingredients

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Imperial

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800 g boneless pork shoulder, cut into 2.5 cm cubes
vegetable oil
8 mini tortilla wraps (or pitta breads or flatbreads)
¼ heads iceberg lettuce, very finely shredded
Maldon sea salt flakes and freshly ground black pepper

For the marinade

4 tbsp hot chilli sauce, such as Tabasco or Sriracha, to taste
3 tbsp caster sugar
2 tbsp rice vinegar
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon

For the salsa

2 green apples, cored and very finely diced
1 small packet of fresh coriander, very finely chopped
1 small red onion, very finely chopped
½ teaspoon nigella seeds
1 tbsp clear honey
1 tbsp olive oil

To serve

Greek yogurt
sweet chilli sauce

Instructions

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Put all the ingredients for the marinade into a plastic food container with a generous amount of salt and pepper and mix well. Add the pork and use your hands to coat it in the marinade, then massage the meat a little to allow the marinade to work its way into the pork. Seal the container with the lid and leave to marinate in the refrigerator for a few hours, or overnight.
Preheat the oven to 160°C.
Mix all the salsa ingredients together in a small bowl, season to taste with salt and pepper and set aside.
Place a frying pan over a high heat and add a drizzle of vegetable oil. Once hot, use tongs to add a batch of the marinated pieces of pork to the pan, without overcrowding, leaving as much of the marinade behind as you can (otherwise it will burn and cause the meat to stew instead of fry). Cook for until you have a nice dark crust on the underside, then turn the meat over and cook on the other side for until cooked through. Remove from the pan and cook the remaining meat in the same way.
Meanwhile, wrap your tortillas or chosen breads in foil and warm through in the oven.
Place a little shredded lettuce on to each wrap, add the pork and some salsa, then top with a little dollop of Greek yogurt and a drizzle of sweet chilli sauce. Serve immediately.

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