To do this we are trying to focus on yummy food on a budget, with cheap cuts and seasonal produce as best we can.
This is a mid-winter large family dinner idea that I think ticks all of those boxes really well.
Pork shoulders are one of the cheaper cuts you can get at the moment. A large shoulder that can feed 8 people is less than $15.
Flat breads can easily be made in large quantities at home - they’ll be so much nicer than anything from the store as well.
To bulk this meal out if you have extra guests, just roast some potatoes or other vegetables to go on the side.
These pork flat breads will be super filling on their own, and using the pressure cooker makes them incredibly easy too!
Pork flatbreads with all the trimmings
SERVES: 8
Pork shoulder
1.5kg pork shoulder
½ tsp salt
½ tsp white pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp ground cumin
½ tsp smoked paprika
1 tin chopped tomato
1 Tbsp oil
Flat breads
4 cup self-raising flour
1 tsp salt
1 cup Greek yoghurt
1 cup water
1 Tbsp oil
Red pickled onion
1 red onion
1 cup white wine vinegar
Salt and pepper
Slaw
½ of a cabbage
1 carrot
1 spring onion
½ bunch coriander
2 Tbsp mayonnaise
1 tsp sesame oil
1 Tbsp sesame seeds
1 Tbsp crispy shallots
Tzatziki
2 cup Greek yoghurt
1 cucumber
1 tsp salt
½ punnet cherry tomatoes
1 lemon - zest and juice
Pinch of cayenne pepper
1 Tbsp chilli oil
Method
For the pork:
I set the pressure cooker to low temp and 8hrs cooking time — if you need this cooked in a shorter time, set it to high for 4hrs. Before adding the pork into the cooker, cover with oil and all seasonings, rub in well and add to the cooker. Cover with the tinned tomatoes, cover with lid, leave the steam release closed and set to finish cooking time to work in with your day.
For the flat breads:
While you’re prepping, you can make your dough a head of time for the flat breads. In a mixer or a large bowl add all the ingredients and mix well until the dough has formed. This will be within a couple of minutes in a mixer; by hand it will take longer. Cover in a well-oiled bowl with clingfilm and leave on the bench for later.
For the slaw:
Using a large kitchen knife finely shred your cabbage, spring onions and coriander. Using your grater for your carrot, mix together in a bowl with all the other ingredients and leave covered in a bowl for later.
For the Tzatziki:
Grate ¾ of your cucumber and leave in a separate bowl covered in salt. In another bowl add your yoghurt, lemon zest and juice and cayenne. Strain your cucumber through a clean cloth or sieve by pushing the cucumber to get the water out. Add to the yoghurt and mix, to serve roughly chop the last of your cucumber and cherry tomatoes to garnish the tzatziki and drizzle with chilli oil.
For the red pickled onion:
Finely slice your red onion, add a little salt and white pepper, cover with vinegar and leave this in the fridge for later.
For the pork:
About 15 minutes before the timer goes off, release the steam carefully and open the cooker. The meat will be falling apart and there should be plenty of liquid. Remove all the bone and fat with your tongs and discard it. Pull the pork using your tongs, this should be very easy, it will completely tear away and mix into the liquid well. If there’s still too much liquid, leave the cooker on with the lid off for about 15 minutes - stirring occasionally until it reaches a thicker consistency. Turn off and cover until serving.
For the flat breads:
Cut into 10 to 12 small balls. Using oil on the bench on your hands, only a little should be needed. Roll the balls into a nice firm ball shape.
Get your large sauce pan nice and hot with a little oil while you roll out your balls. Using a rolling pin roll out the dough balls into a long flat bread shape, sear in the pan until they bubble on the upper side, then turn and cook on the other side. You are looking for a nice golden dark brown crisp on each side. Take off heat and put on a board — covering each time with a clean towel to help them steam and keep them warm.
To serve:
Dish everything up into separate bowls and serve in the middle of the table for people to share and make up their own flat breads using the gorgeous options you’ve made up for them.
Note:
These dishes can be made easily with the pressure cooker working throughout the day, so you don’t have to be in the kitchen all day. And you can be as creative as you like, swapping out the above toppings for chicken or beef, hummus, green salads, pesto, as seasons change then different fresh vegetables. Making changes that suit your family best.
