Greek Pork Steaks w/ Tzatziki & Cheats Pitta
The type of pitta you usually buy, those small, fat pockets are quite tricky to fill so we’ve taken a classic pitta bread dough and used it to make simple pitta-style flatbreads that are much easier to wrap around your delicious fillings. Mixed lettuce leaves, and perhaps some sliced red onion or spring onions (and some hot sauce if you like a bit of a kick!) would make good accompaniments.
This recipe makes twice the amount of tzatziki you need - it’s also delicious as a dip and keeps well in the fridge for up to 5 days. Alternatively, halve the amount.
Instructions
Marinade the Pork
Place the pork in a shallow baking dish and pour over the marinade ingredients, plus a very generous pinch of salt. Toss so everything is combined and transfer the pork to the fridge to marinate.
Make the Pitta Dough
Combine the bread flour, salt, yeast and sugar in the bowl of a stand mixer. Make a well in the middle and pour in the water and oil. Bring everything together first with a fork then with your hands to make a shaggy dough, then fit the dough hook and knead for 10 minutes.
Cover with kitchen wrap and leave in a warm place for 1 hour.
Make the Tzatziki
Whilst the dough is resting, grate the cucumber on the largest hole of a box grater and toss with a generous pinch of salt.
Leave to rest for 5 minutes or so to allow the salt to draw the water out of the cucumber, then working with a handful at a time, squeeze out the excess liquid over the kitchen sink.
Stir the cucumber into the yogurt along with the dill, garlic, pinch of salt and a squeeze of lemon. Taste to see if you’d like to add more salt or lemon before transferring it to the fridge for the flavours to meld.
Shape & Cook the Pitta
Divide the dough into four and roll each one out into a thin round, about the size of a medium tortilla, on a well floured surface.
Heat a large, dry frying pan or griddle pan over a medium-high heat, and cook the pitta on each side until browned in patches, slightly puffed, and springy when you gently pinch the cooked pitta between your thumb and forefinger.
Whilst still hot, transfer them to a plastic bag. The steam will help keep them pliable.
Cook the Pork
Prepare the barbecue for cooking over a direct heat, with a slightly cooler area off to one side.
Cook the pork over the high heat, turning and basting with the reserved marinade often, until the outside of the pork is caramelised.
Move them over to the lower heat area to make sure they’re cooked through. If you have a meat thermometer, it should reach an internal temperature of 75C. Alternatively, you can cook the pork on an indoor griddle or in a heavy bottomed frying pan.
To serve
Rest the pork in a warm place for 5 minutes before slicing into strips and serving with the pitta, tzatziki and a handful of mixed salad leaves.
Ingredients
Available in store
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For the Pork Steaks
- 4 thick pork steaks
- 4 tbsp olive oil
- 2 tbsp dried oregano
- 1/2 tbsp red wine vinegar
- juice of 2 lemons
- 2 large garlic cloves, crushed
- sea salt
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For the Cheats Pitta
- 375g bread flour
- 1 1/2 tsp salt
- 3/4 tsp instant yeast
- 3/4 tsp sugar
- 225ml tepid water
- 1/2 tbsp olive oi
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For the Tzatziki
- 1 cucumber
- sea salt
- 500g Greek yogurt
- small handful fresh dill, finely chopped
- 1 small garlic clove, finely chopped
- fresh lemon juice, to taste