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Pork pockets
2015-06-17
https://www.metro.ca/userfiles/image/recipes/pita-pochettes-de-porc-10309.jpg
PT15M
PT08M
PT53M
Pork:Begin by cutting the pork slices into 1 inch cubes.Then combine the meat with the olive oil, parsley, rosemary, garlic, lemon zest, salt and pepper in a bowl so that all ingredients coat the pork.Let marinate for 20-30 minutes at room temperature.You can either BBQ or pan fry the pork.If you want to BBQ the meat you can use skewer sticks.We recommend soaking the sticks in water for a few minutes before putting the meat on.This will keep the meat moist inside and the wood sticks won't burn/break.If you want to cook the pork on the stove in a frying pan there is no need for skewer sticks.Heat the pan or grill to high and fry or grill pork for about 2 minutes per side or until the exterior is nicely browned and a little crispy without overcooking.Pesto:In a blender combine arugula, parsley, garlic, parmesan cheese and blend until chunky.Then stir in the olive oil and add desired salt and freshly ground pepper.Bake or grill the pita for about 2 minutes, spread the pesto on the pita and add the pork cubes on top.
2
Chef Ela Aldorsson
0
0
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pita and pesto:
4 cups (1 L) baby arugula
1/4 cup (60 mL) chopped fresh parsley
1-2 tsp. (5-10 mL) chopped or minced garlic
3/4 cup (180 mL) shaved parmesan cheese
2 tsp. (10 mL) olive oil
salt and freshly ground pepper to taste
2 pita bread pockets
Pork pockets
2
servings
0:15
Preparation
0:08
COOKING
0:53
TOTAL TIME
Ingredients
-
pork:
-
1 1/2 lb
(700 g)lean pork slices
-
2 tsp.
(10 mL)olive oil
-
1/4 cup
(60 mL)chopped fresh parsley
-
3 Tbsp.
(45 mL)chopped rosemary
-
1-2 tsp.
(5-10 mL)finely chopped or minced garlic
-
grated lemon zest from one lemon
-
salt and freshly ground pepper to taste
-
pita and pesto:
-
4 cups
(1 L)baby arugula
-
1/4 cup
(60 mL)chopped fresh parsley
-
1-2 tsp.
(5-10 mL)chopped or minced garlic
-
3/4 cup
(180 mL)shaved parmesan cheese
-
2 tsp.
(10 mL)olive oil
-
salt and freshly ground pepper to taste
-
2
pita bread pockets
Preparation
Pork:
Begin by cutting the pork slices into 1 inch cubes.
Then combine the meat with the olive oil, parsley, rosemary, garlic, lemon zest, salt and pepper in a bowl so that all ingredients coat the pork.
Let marinate for 20-30 minutes at room temperature.
You can either BBQ or pan fry the pork.
If you want to BBQ the meat you can use skewer sticks.
We recommend soaking the sticks in water for a few minutes before putting the meat on.
This will keep the meat moist inside and the wood sticks won't burn/break.
If you want to cook the pork on the stove in a frying pan there is no need for skewer sticks.
Heat the pan or grill to high and fry or grill pork for about 2 minutes per side or until the exterior is nicely browned and a little crispy without overcooking.
Pesto:
In a blender combine arugula, parsley, garlic, parmesan cheese and blend until chunky.
Then stir in the olive oil and add desired salt and freshly ground pepper.
Bake or grill the pita for about 2 minutes, spread the pesto on the pita and add the pork cubes on top.
Source :
Chef Ela Aldorsson
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
