Sandwiches are one of those foods, I believe, that often get a bad rep for being unsophisticated or plain. The truth of the matter, however, is that they can represent the pinnacle of culinary skills if done properly. Plus they are often easy to make and who doesn't love eating with their hands?
What I like about this particular one is that it has everything - some cheese, pork, a crunchiness from the lettuce and tomatoes, and they all work well in making sure the sandwich doesn't feel fatty because of the pork belly. Frying the pitas in garlic also give them a great texture. If you are vegetarian, just don't put in the pork belly, add in a bit more cheese and veggies, and it should still be a tasty and filing treat.
This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100.
Pork belly rashers
Proper Pickle - Pickled Onion from English Provender
1. Chop the pork belly in short stripes, the brie cheese and any other veggies you want to add to the sandwich. Start heating the pan and, in the meanwhile, crush the garlic cloves with the flat side of a kinfe (make sure it's a chef's knife or something with a wider blade).
The pitas can either be cut into two or you can just try and cut it along the side so you can open it up and fill it with ingredients once they are done.
2. Put the crushed garlic in the pan. Make sure the heat isn't too high as you don't want to burn the garlic. When it starts becoming golden, add the pitas and fry for a bit, then flip over and fry the other part.
3. Set the pitas aside on some napkins (to drain the oil) and start frying the pork belly. Add salt, pepper, paprika and other condiments that you like. I also added some chilli sauce at this stage.
4. Once cooked, put the pork belly pieces on some napkins to drain the excess oil. Then put the lettuce in the pita, followed by the cheese and the pork. Add in the tomatoes now, and don't be afraid to stuff everything in a bit with your fingers.