Pork strips with flatbreads

By Drum Digital
11 February 2019


Preparation: 10 min | Marinating: 30 min | Chilling: 15 min | Cooking: 15 min | Serves 2-4


2 cloves garlic, skins on

4 red chillies

5 ml (1 tsp) cumin seeds

5 ml (1 tsp) sea salt flakes

30 ml (2 tbsp) apple cider vinegar

300 g pork fillet

15 ml (1 tbsp) olive oil

sour cream, for serving


750 ml (3 cups) flour

5 ml (1 tsp) salt

10 ml (2 tsp) baking powder

80 g cold butter, roughly chopped

250 ml (1 cup) warm water


  • Heat a griddle pan over low heat. Add the onion, garlic and chillies and roast until lightly charred.
  • Remove the garlic skins. Put the charred onion mixture, cumin seeds, salt and vinegar in a blender and blitz to form a paste.
  • Cut the pork fillet into thick strips. Combine 80 ml (1⁄3 cup) of the paste with olive oil and rub onto the strips. Marinate in the refrigerator for 30 minutes.
  • Cook the pork in a griddle pan over medium heat for 3 minutes or until done. Set aside.


  • Sift the flour, salt and baking powder in a large bowl. Rub the butter into the flour until it resembles breadcrumbs.
  • Add the warm water a little at a time until a soft dough forms (you might not have to use all the water).
  • Turn the dough onto a lightly floured surface and knead lightly. Break the dough into 50 g balls and set aside on a lightly floured surface.
  • Cover with a tea towel and allow to stand for 15 minutes.
  • Warm a griddle pan over medium heat.
  • Take a ball of dough and flatten it in your hand then roll and flatten further with a rolling pin.
  • Put the flatbread on the griddle pan and dry-fry for 30 seconds or until small bubbles appear on the bread.
  • Turn over and cook for another 30 seconds.
  • Remove from the griddle pan and keep warm under a dry, clean tea towel. Repeat with the rest of the dough.
  • Serve with the pork strips.

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