Recipes
Vietnamese-inspired bánh mì pittas
Tasty pockets of succulent pork with zingy fresh pickle – Asian flavours meet Greek-style pitta!
Tasty pockets of succulent pork with zingy fresh pickle – Asian flavours meet Greek-style pitta!
Cook: 25 Mins
Serves: 6
Price: 99p per serving
Nutritional Information
Each 250g serving contains
Energy
1623kj
388kcal
1623kj
388kcal
19%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
11.3g
11.3g
Med
13%
13%
Salt
1.40g
1.40g
Med
23%
23%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
649kj/155kcal
Typical energy values per 100g:
649kj/155kcal
Ingredients
344g pack Butcher’s Selection 4 BBQ Pork Kebabs
1 large carrot, shaved into ribbons with a veg peeler
70g radishes, thinly sliced
½ cucumber, cut into thin batons
3tbsp white wine vinegar
4tbsp light mayonnaise
1tbsp sriracha sauce
6-pack Extra Special Mediterranean Style Pittas
Small handful mint, leaves torn
Small handful coriander, torn
2 spring onions, sliced
1 red chilli, thinly sliced (optional)
1 lime, cut into wedges, to serve
Method
1
Preheat the grill to medium and line the grill pan with foil.
2
Cook the pork kebabs according to the pack instructions. Cool for 5 mins then use a fork to pull the meat off of the skewers.
3
Meanwhile, toss together the carrot ribbons, radishes and cucumber with the vinegar. Set aside to pickle for 15 mins, tossing regularly. Drain away the vinegar.
4
In a small bowl, stir together the mayo and sriracha, then chill until needed.
5
Once the kebabs are cooked, heat the pittas under the grill for about 1 min, according to the pack instructions.
6
Slice the pittas halfway open and spread the sriracha mayo inside. Fill with the mint, coriander, pickled vegetables and pork.
7
Scatter over the spring onions and red chilli, if using. Serve with lime wedges on the side, to squeeze over.