These wraps combine tender spiced pork with colourful vegetables and can be customised with either fresh chillies or chakalaka for heat, making them perfect for sharing at gatherings.
Wraps with chilli pork and veggie chunks
Ingredients
- For the pork
- 1 kg pork shoulder, cut into small cubes
- 2 onions, chopped
- 3 cloves garlic, crushed
- 2 tbsp oil
- 1 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 1 tin chopped tomatoes
- 1 cup water
- 2 stock cubes
- Optional: 2 green chillies, chopped or 1 cup chakalaka
- For the vegetables
- 3 potatoes, peeled and cubed
- 2 carrots, chopped
- 1 butternut, peeled and cubed
- 2 onions, cut into chunks
- 2 tbsp oil
- 1 tsp mixed herbs
- Salt and pepper to taste
- For serving
- 12 large wraps or rotis
- 1 cup shredded cabbage
- 2 tomatoes, chopped
- 1 cup grated cheese
- Fresh coriander
- Mayonnaise or plain yoghurt
Instructions
For the pork:
Heat oil in a large pot. Fry onions and garlic until soft. Add pork cubes and brown well. Add spices and cook for 2 minutes. Add tomatoes, water, and stock cubes. Add chillies or chakalaka if using. Simmer covered for 30-40 minutes until meat is tender and sauce thickens. Add water if needed.
For the vegetables:
While the meat cooks, place the vegetables in a roasting pan. Toss with oil, herbs, salt, and pepper. Roast at 180°C for 25-30 minutes until tender and slightly crispy. Turn once during cooking.
For assembly:
Warm the wraps according to the package instructions. Spread with mayonnaise or yoghurt. Layer with shredded cabbage, pork mixture, and roasted vegetables. Top with fresh tomatoes, cheese, and coriander. Roll up tightly.
Notes
Serving suggestion: Pork can be cooked the day before and reheated. For a milder version, omit chillies and use mild chakalaka. Leftover filling can be used for sandwiches.
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