Pita Bread with pulled pork & coleslaw filling
Today was a very joyous occasion for my 15 year old son (and me) who wrote his final exam for Grade 8. When I fetched him from school this afternoon, the first thing he said to me was, “I don’t have to study when I get home”. That feeling of officially being on holiday is priceless. Even better is the reality that we are one week away from our holiday in Cape Town. While contemplating dinner I decided on a meal fit for a growing young man who has just finished exams. I’m sure all the mom’s out there with teenage boys know what I’m talking about when I say my son has hollow legs. He is constantly hungry. I honestly mean it when I say I thank God that I love the kitchen. My son would have lived on takeaways or other unhealthy food like 2 minute noodles if I disliked cooking and baking. In my view a lovely Pita bread filled with pulled pork and coleslaw salad served with a side “order” of potato salad would definitely fill the gap for a few hours. So, off to the butcher I went and purchased my pork. Unfortunately I purchased the last of the smoked pork so had to opt for another piece un-smoked. No problem because I had in mind to marinade the pork with my own concoction anyway.
For the pork you will need:
1.5kg’s pork belly (smoked or un-smoked)
2 sticks of butter (I LOVE cooking with butter)
25ml whole grain mustard
50ml honey (good quality is best)
Handful of Thyme
In a heavy based saucepan, melt the butter, add other ingredients and combine well on low heat. Turn stove on high and brown pork slightly all round but be careful to not overdo it as the outer layer might be too cooked to pull. Take off the heat and wrap in heavy duty foil with the marinade and place on a baking tray. Bake at 160 degrees for about 1 hour. Remove from oven and cool. Once the pork has cooled take a fork and start stripping the meat. It should be very stringy. Place the remaining marinade back into the saucepan (you can add a bit more honey) and bring to a simmer. Add the pulled pork and let it coat in the marinade that is now becoming thick and sticky. Serve on a warmed Pita bread with coleslaw. If you’re not a teen then enjoy with an ice cold beer.