Serves 4 . Preparation time 5 minutes, plus time to marinate. Cooking time 30 minutes.
1 teaspoon Chinese five-spice
2 tablespoons olive oil
juice of 1 naartjie
600 g pork fillet
2 tablespoons Clemengold marmalade or other chunky marmalade
4-6 soft flour tortilla wraps
2 cups shredded lettuce
1 cup finely chopped cucumber
1 cup finely chopped carrots
créme fraîche or yoghurt to serve
a handful of hazelnuts, toasted and chopped
sea salt to taste
• Put the spices, olive oil and half the naartjie juice with the pork fillet in a ziplock bag. Shake the bag and leave it in the fridge to marinate for 2 hours or overnight.
• Remove from the fridge in advance - the pork should be at room temperature before braaiing. Braai the pork over moderate coals for 10 minutes, turning frequently. Just before you remove it, brush with a spoon or 2 of marmalade and braai for another minute each side. Remove the pork and let it rest under foil for 10 minutes before slicing.
• Cut the tortillas in 8 pieces each and grill on the side of the braai or in a hot dry pan. Combine the lettuce, cucumber and carrot in a bowl, squeeze over the rest of the naartjie juice and drizzle with olive oil.
• Slice the pork thinly and serve with a dollop of creme fraiche and a spoonful of salad on a tortilla wedge. Scatter with hazelnuts and season with salt flakes.
0 comment.: