Shredded pork pittas with crumbled feta and coriander

Shredded pork pittas with crumbled feta and coriander
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 35-40 minutes to cook

Stuff warm pitta breads with crumbled feta, shredded pork and fresh coriander for a light supper or lunch.


  • 450g Waitrose Slow Cooked Pork Belly
  • 1 tbsp fennel seeds, lightly toasted
  • 1 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • Small handful of fresh flatleaf parsley, chopped
  • 50g ready-cubed feta
  • 2 wholemeal pitta breads
  • Handful of rocket leaves


  1. Preheat the oven to 180°C/fan160°C/gas 4. Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat.
  2. Preheat the grill to high and pop the skin under for 1-2 minutes until crisp. Once the pork has cooled slightly, shred into bite-size pieces using two forks, then transfer to a bowl. Roughly chop the crackling and add to the bowl. A
  3. dd the fennel seeds, mayonnaise, mustard, parsley and feta, season to taste, then mix and set aside. Warm the pittas in a toaster or under the grill until hot and softened.
  4. Split them, fill with the pork mixture and a few rocket leaves, then serve.


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