Thursday, 10 April 2014

I   adventure  my cooking  using New Zealand honey instead of using sugar and tried the New Zealand famous Cooking oil -Rice oil instead of Canola. To my surprise the dish was a hit with my family. It is healthier for the whole family.
 Asian pork pita pockets
(serves 4)
· 2 tsp grated fresh ginger
· 1 tbsp soy sauce
· 2 tbsp rewarewa honey
· 1 tbsp fresh lemon juice
· 1 tbsp sesame seeds
· 400 g pork steaks, trimmed and thinly sliced
· 2 tsp Rice oil
· Dressing
· 2 tbsp peanut oil
· 2 tbsp fresh lemon juice
· 2 tsp fish sauce
· 1 tbsp peanut butter
· 2 tbsp chopped coriander
· 2 cups bean sprouts
· 1 1/2 cups grated carrot
· 4 medium sized pita breads
1. Combine ginger, soy sauce, honey, lemon juice, sesame seeds, maggi garlic stock powder and maggi french onion soup mix in a bowl. Add sliced pork steak. Mix, cover and refrigerate 2-4 hours.
2. Heat oil in a frying pan. Add pork and cook over a high heat for 3-4 minutes.
1. Whisk together dressing ingredients. Combine bean sprouts and carrot, toss with dressing.
2. Warm pita pockets, cut open and stuff with pork and salad. Garnish with sesame seeds if desired.
Preparation time: 
10 minutes plus 2-4 hours marinating time
Cooking time: 
5 minutes