Trendy Turkish-Inspired Pork Orecchiette
with Cherry Tomato Salsa, Garlic Yoghurt & Fetta
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Wheat
- Gluten
Skip the scrolling and dive into this trending Turkish-inspired pork orecchiette, where juicy pork and chewy pasta meet a creamy swirl of garlic yoghurt. With a salty hit of crumbled fetta to finish, it’s a modern, flavour-packed mashup that’s definitely worth the hype.
Ingredients
1
Cucumber
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lemon
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Parsley
1 packet
Tomato Paste
250 g
Pork Mince
1
Snacking Tomatoes
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add
a generous pinch of salt.
• Cook orecchiette over high heat until ‘al dente’,
11 minutes.
• Reserve some pasta water (see ingredients).
• Drain orecchiette, then return to saucepan with a
drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.
• Meanwhile, quarter snacking tomatoes.
• Roughly chop cucumber and parsley.
• Finely chop garlic.
• Slice lemon into wedges.
• In a medium bowl, combine tomatoes, cucumber,
parsley, a drizzle of olive oil and a good squeeze of
lemon juice.
• Season to taste with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil and
over medium-high heat. Add garlic and cook until
fragrant, 1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture and
combine. Season to taste.
- Return frying pan to medium-high heat
- Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
- Add tomato paste and paprika seasoning and cook until fragrant, 1 minute.
- Stir in reserved pasta water until combined, 1 minute. Season to taste.
• Divide orecchiette between bowls and spoon over
Turkish-inspired pork.
• Top with cherry tomato salsa, garlic yoghurt and
crumble over fetta cubes.
• Serve with any remaining lemon wedges. Enjoy!
