Ingredients
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1 small onion, thinly sliced
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1 inch fresh ginger, peeled and coarsely chopped
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3 cloves garlic, smashed
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3 tablespoons fresh lime juice
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1 tablespoon soy sauce
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2 teaspoons sugar
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1/3 cup peanut oil or 1/3 cup vegetable oil
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1/4 teaspoon crushed red pepper flakes
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1 1/4 lbs lean boneless pork loin, cut into 8 slices and pounded very thin
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2 tablespoons peanut butter
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2 teaspoons soy sauce
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2 teaspoons sesame oil
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2 teaspoons fresh lemon juice
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1/2 teaspoon minced garlic
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1 teaspoon sugar
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1/8 teaspoon black pepper, freshly ground
Instructions
- Make the marinade: In a large bowl, combine the onion, ginger, garlic, lime juice, soy sauce and sugar.
- Whisk in the oil in a light stream.
- Stir in the crushed red pepper and the black pepper.
- Add the pork to the marinade, turning to coat completely.
- Set aside for 30 minutes to 1 hour.
- Preheat the oven to 350F.
- Make the peanut sauce: In a small bowl stir together all the sauce ingredients.
- Whisk in 1 ½ tblsps of water and set aside (make sure sugar is dissolved).
- Light a grill or preheat a grill pan over medium-high heat.
- Wrap the pitas in foil and warm them in the oven for 5-10 minutes, until pliable.
- Remove from the oven but do not unwrap.
- Remove the pork from the marinade and grill the slices, in batches if necessary, until just cooked through, 1-2 minutes per side.
- Transfer to a plate.
- Lay the pitas on a work surface.
- Spread each one with about 2 tsps of the peanut sauce and cover generously with watercress.
- Place a slice of pork off to one side on each pita.
- Top the meat with some spring onion slices.
- Fold the pitas in half and wrap in aluminum foil.
- Serve immediately.