PULLED PORK FLATBREAD

(PIDE)

Pide is an oval-shaped Turkish flatbread that is usually enjoyed with a simple filling. We made ours with pulled pork and fried eggs for breakfast. Serves 6

Pulled pork

• 500 g boneless pork shoulder

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 100 g tomato paste

• 400 g tin chopped tomatoes

• 150 ml red wine

• 15 ml smoked paprika

• 3 sprigs oregano, chopped

• salt and freshly ground black pepper

Flatbreads

• 500 g store-bought dough

• flour for rolling

To serve

• olive oil for frying

• 6 eggs

Pulled pork Preheat air-fryer on air-fry setting to 180˚C. Place pork shoulder skin side down in air-fryer basket. Combine the rest of the ingredients and pour over pork shoulder. Season well with salt and pepper. Air-fry for 90 minutes. Remove cooked pork from sauce. Use

2 forks to pull the meat into large shreds. Mix in some of the sauce to moisten the mixture. Flatbreads Divide the dough into 6 portions. On a floured work surface, roll each portion into an oval shape that is about

20 cm long and 3 mm thick. Place each oval on a piece of baking paper. Spoon some of the pulled pork on each oval and spread it over the dough, leaving 1 cm open all around the edges. Fold in the ends of the dough like we did in the photo. Preheat air-fryer on bake setting to 180˚C. Use the baking paper to lift and place the dough ovals in the airfryer basket carefully – you may have to bake one at a time. Bake for 10 minutes or until the dough is golden brown and cooked. To serve Heat olive oil in a frying pan on the stove and fry the eggs for 4-5 minutes for soft eggs. Place the cooked flatbreads on a serving plate and top each with a fried egg. Serve.

For more South African pork inspiration, visit sapork.co.za.