Country-style lard-preserved pork wrap

Name: Country-style lard-preserved pork wrap
Ingredients: 200 g pork preserved in lard; 1 wrap flatbread (60 g); 1 medium tomato (120 g); 1/2 cucumber (100 g); 1 spring onion (20 g); 1 garlic clove (5 g); 5 g fresh dill; 5 g fresh parsley; 20 g sour cream; 1/4 teaspoon salt; 1/8 teaspoon ground pepper

Meat - Country-style lard-preserved pork wrap by Semenica C. - Recipia

Country-style lard-preserved pork wrap is made with pork warmed until the lard melts, then drained on paper towels. The flatbread is filled with chunks of pork and a thick sauce made with tomato, cucumber, onion, garlic and sour cream, with chopped dill and parsley. I tried the combination and liked how filling it is; I cut the flatbread in half before eating it. Preparation: 15 minutes. Cooking: 4 minutes. Total time: 19 minutes. Servings: 1. About 720 kcal and 45 g protein per serving.

Ingredients

200 g pork preserved in lard
1 wrap flatbread (60 g)
1 medium tomato (120 g)
1/2 cucumber (100 g)
1 spring onion (20 g)
1 garlic clove (5 g)
5 g fresh dill
5 g fresh parsley
20 g sour cream
1/4 teaspoon salt
1/8 teaspoon ground pepper

Preparation

1. Put 200 g of pork preserved in lard, in at least two pieces, in a cold frying pan. Heat over low heat for 4 minutes, until the lard melts and the pork is hot, then transfer the pieces to paper towels. You can taste one while you prepare the rest. 2. Dice the tomato, cucumber, spring onion and garlic. Mix them in a bowl with the chopped dill and parsley, sour cream and salt; the sauce should stay thick. 3. Cut the remaining pork into larger cubes. Lay the flatbread on a flat surface, add the pork and sauce on top, then roll it up like a shawarma. Sprinkle with pepper and serve.

Notes

You can prepare the pork and sauce a few hours ahead, but keep them separate in the fridge; cooked pork keeps for up to 3 days. I put pickles alongside the flatbread, just as a country pantry suggests. Taste the pork before salting the sauce, since pork preserved in lard may already be salty enough. If the tomato is very juicy, remove the seeds so the filling doesn’t run out when you roll it. Don’t rush draining the pork: leave it on the paper until it stops dripping lard. Fresh cucumber can be replaced with 100 g of well-drained pickled cucumber; the sour cream can be replaced with 20 g of cold Greek yogurt. The flatbread contains gluten, and the sour cream and yogurt are dairy.