Some time ago the lovely and super-talented Melissa Cole, author of Let Me Tell You About Beer, very sweetly provided a load of beer for my own book launch. Among the haul was a magnificent smoked porter by Okell’s, which seemed ripe for cooking with. I promised her a recipe using the beer, but being the feckless swine I am have only just got round to writing one. Here it is. It’s a good way of using up odds and ends in the fridge, though I think it’s worth amassing the ingredients specially if needs be.
Serves 2
For the bread
200g plain flour
2 tbsp natural yoghurt
2 tbsp olive oil
Pinch of salt
100ml warm water
For the filling
A few chunks of roast pork belly
Yoghurt
Shredded lettuce
Grated raw beetroot
Jar of jalapenos
Coriander
Sliced red onion
Salt and pepper
Olive oil
Smoked porter
***
– Make the bread dough by making a well in the flour and adding the salt, yoghurt and olive oil. Make a claw with your hand and mix the yoghurt and oil into the flour, slowly pouring in the water as you do until the mixture comes together. Knead for 5 minutes until smooth and elastic, cover with a tea towel and rest for half an hour.
– Meanwhile, heat a little oil in a saute pan and fry the chunks of pork belly for a few minutes until browned, then throw in a good slug of smoked porter. Simmer for a few minutes, season with salt and pepper, cover, and cook with the onions over a low-ish heat for 15 minutes or so.
– Brush a little oil on the base of a frying pan and put over a high heat. Flour a work surface, divide the dough in two and roll out as thinly as possible. One at a time, cook for 60-90 seconds on each side – you want a good char without the bread getting too crisp. Now chuck both breads into the pan along with a little spritz of smoked porter. Cover with a lid for a further 30 seconds, then take off the heat.
– To serve, spread the breads with yoghurt and top with your fillings. Season with salt and pepper, wrap, and gorge.
This sounds delicious.. love the idea of the homemade wraps too
Brilliant stuff.
This sounds great! My hub will love this!!! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
Sounds good! J
Cooked this beaut of a meal the other night, but cooked pork belly skin separately from the pork belly for crunchy texture and with gherkins also. Perfect recipe – and the home-made wraps make the dish.