CookEat Recipe
Pork and Rice Pita Bites
Pan-cooked pork and rice are mixed with grated carrot, spring onion, radish and feta. Serve the topping on crisp pita triangles with lime wedges.
Method
Steps
Step 1
Weigh the rice dry, rinse it and simmer in the measured 1000 ml boiling water for the full packet time until tender. Drain well and fluff. Heat the oven to 200°C.
Step 2
Use raw boneless pork loin, cut into 2 cm cubes. Heat the olive oil in a wide pan over medium-high heat. Cook the pork for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Rest on a clean plate for 3 minutes and chop small.
Step 3
Peel and finely grate the carrot. Wash and finely dice the radish, and thinly slice the spring onion. Fold these into the rice with the pork and its cooked juices and the crumbled feta.
Step 4
Split the pita and cut into small triangles. Bake for 4–6 minutes until crisp. Spoon on the topping and divide into six portions. Wash and cut the lime into wedges to squeeze over at the table; serve immediately.
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