Serve the flatbreads topped with pulled pork and a side of salsa.
Spicy Corn Flatbread with Pulled Pork & Red Onion Salsa
Ingredients
- Pulled Pork
- 500g Eskort BBQ Pulled Pork
- Red Onion Salsa
- 2 red onions, thinly sliced
- 1 clove garlic, finely chopped
- 2 green tomatoes, quartered
- 5ml (1 tsp) coarse salt
- 5ml (1 tsp) pepper
- 15ml (1 tbsp) olive oil
- Spicy Corn Flatbread
- 750ml (3 cups) self-raising flour
- 410g (1 can) creamstyle sweetcorn
- 10ml (2 tsp) cayenne pepper
- 5ml (1 tsp) coarse salt
- Allergens
- This recipe contains wheat (gluten) and soya (soy).
- Substitutions
- Pulled Pork (soy, gluten): Use strips of smoked pork neck steaks fried in olive oil.
- Self-Raising Flour (gluten): Use all purpose gluten-free flour.
Method
- Red Onion Salsa
- Add the ingredients in a small bowl and mix well.
- Refrigerate until serving.
- Spicy Corn Flatbread
- Combine the ingredients in a bowl and mix well until a ball of dough forms.
- Knead for 5 minutes then divide the dough into 8 balls.
- Roll each dough ball out on floured surface.
- Fry the flatbreads in a frying pan over moderate heat for 5 minutes on each side or until golden brown.
- Pulled Pork
- Heat the pulled pork in a frying pan over moderate heat just before serving.
Serve
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