Mediterranean Pork And Pita Pockets

1. 1

   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.

2. 2

   Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.

3. 3

   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.

4. 4

   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.

5. 5

   Remove and mix well with the pork strips.

6. 6

   Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.

7. 7

   Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.

8. 8

   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.

9. 9

   Heat pitas and slice open on one side.

10. 10

    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.

* Per serving · 4 servings · Values may vary.