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Shredded pork pittas with crumbled feta and coriander

Name: Shredded pork pittas with crumbled feta and coriander
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 2
Cuisine: Greek recipes
Ingredients: 450g Waitrose Slow Cooked Pork Belly; 1 tbsp fennel seeds, lightly toasted; 1 tbsp mayonnaise; 1 tbsp Dijon mustard; Small handful of fresh flatleaf parsley, chopped; 50g ready-cubed feta; 2 wholemeal pitta breads; Handful of rocket leaves

Published: 11 Dec 14
Updated: 18 Mar 24

Stuff warm pitta breads with crumbled feta, shredded pork and fresh coriander for a light supper or lunch.

Easy
August 2012

Test kitchen approved

Serves 2
Takes 10 minutes to make, 35-40 minutes to cook

Stuff warm pitta breads with crumbled feta, shredded pork and fresh coriander for a light supper or lunch.

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Ingredients

450g Waitrose Slow Cooked Pork Belly
1 tbsp fennel seeds, lightly toasted
1 tbsp mayonnaise
1 tbsp Dijon mustard
Small handful of fresh flatleaf parsley, chopped
50g ready-cubed feta
2 wholemeal pitta breads
Handful of rocket leaves

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat.
Preheat the grill to high and pop the skin under for 1-2 minutes until crisp. Once the pork has cooled slightly, shred into bite-size pieces using two forks, then transfer to a bowl. Roughly chop the crackling and add to the bowl. A
dd the fennel seeds, mayonnaise, mustard, parsley and feta, season to taste, then mix and set aside. Warm the pittas in a toaster or under the grill until hot and softened.