Pork, peanut and chilli flatbreads

Portion size: Makes 6
Prep time 20 min. Cook time 2-12 min per flatbread (depending on method)
Difficulty: easy

Head of food, delicious.

These pork flatbreads are a sensation. The satay sauce hums with aromatics, pairing perfectly with the mini pork meatballs full of garlic, ginger and coriander. Finished off with fresh spring onions and crispy chilli oil, it will take your taste buds on a rollercoaster ride.

Loved these? Try our Turkish-style lamb flatbreads next.

Before you start

Be a better cook It takes a little longer, but making the meatballs smaller ensures they cook through in the short time they’re in the oven – and creates more surface area for greater caramelisation.

Make ahead You can make the sauce and roll the meatballs up to 24 hours ahead – just keep both covered in the fridge.

To make this recipe, you’ll also need a batch of our flatbread dough.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

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Ingredients

Fine semolina or plain flour to dust
1 batch flatbread dough in 6 balls
1 red chilli, very finely sliced
3 spring onions, finely sliced into matchsticks and kept in iced water to crisp up
Crispy chilli oil to drizzle

For the satay sauce

150g deep-roast peanut butter
2 garlic cloves, roughly chopped
3cm piece ginger, roughly chopped
3 tsp light soy sauce
2 tsp fish sauce
2 tsp rice vinegar
1 tsp caster sugar
1 tsp crispy chilli oil

For the pork meatballs

4 garlic cloves, roughly chopped
5cm piece ginger, roughly chopped
1 red chilli, roughly chopped
15g coriander, roughly chopped
1 tsp caster sugar
1 tbsp dark soy sauce
250g pork mince

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Method

Put all the ingredients for the satay sauce in a blender or food processor with a splash of water. Whizz until smooth, scraping the sides down as needed and adding more water if needed to create a thick yet spreadable consistency. Transfer to a bowl and keep covered in the fridge until needed.
Wipe the food processor clean, then put in all the ingredients for the pork meatballs (except the pork) and whizz to a coarse paste. Add the pork and whizz again until well combined – don’t be afraid to work the pork mince into an almost dough-like texture.
Pinch off little nuggets of the pork mixture and roll into balls – keeping a bowl of water next to you to dip your hands in while you work will make this easier. You want each meatball to be no bigger than the size of a large olive. Transfer to a baking tray and keep in the fridge until ready to cook.
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Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or see ‘the double baking tray trick’ above, or heat your pizza oven – aiming to get it to 450°C).
Dust a work surface with semolina or flour and stretch out a dough ball. Spread the surface with the satay sauce. Scatter over some of the pork meatballs and some finely sliced chilli, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
Finish with a scattering of spring onions, then drizzle with crispy chilli oil. Cook the rest of the flatbreads in the same way.