Asian vietnamese banh mi pittas

Vietnamese-inspired bánh mì pittas

Tasty pockets of succulent pork with zingy fresh pickle – Asian flavours meet Greek-style pitta!

, 16 July 2020

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Vietnamese-inspired bánh mì pittas
  • 25 Mins

  • Serves: 6

  • Price: 99p per serving

Nutritional Info
Each 250g serving contains
  • Energy

    1621KJ

    388KCAL

    19%
  • Fat

    9.0g

    med

    13%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    11.3g

    low

    13%
  • Salt

    1.40g

    med

    23%
1
of your 5-a-day
of your reference intake.
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
  • Preheat the grill to medium and line the grill pan with foil.

  • 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.

  • 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.

  • In a small bowl, stir together the mayo and sriracha, then chill until needed.

  • Once the kebabs are cooked, heat the pittas under the grill for about 1 min, according to the pack instructions.

  • Slice the pittas halfway open and spread the sriracha mayo inside. Fill with the mint, coriander, pickled vegetables and pork.

  • Scatter over the spring onions and red chilli, if using. Serve with lime wedges on the side, to squeeze over.