This recipe is tribute to the very nice pork mice and cheese Panini we had on 25th of December last year, at the center of Paris (right next corner from St. Paul) when nothing much else was opening - which somehow we knew it but had to make the unexpected journey. It was really lovely when you were so starving and desperate to find an opening shop with affordable and reasonable food.
Ingredients
(for about 6 pita breads sandwiches)
500g minced pork
a pack (300g) of pork & chorizo chipolatas or any other sausages
a pack (6 pieces) of large pita breads
1 large onion sliced
1 clove of garlic chopped
2 tsp of flour
1/2 cup of white wine
some water
pinch of cumin & garan-masala
olive oil, salt and black pepper
some salad - slice of tomatoes, cucumbers, onions and lettuce for put in the pita bread with meat
some shredded cheese if you like
Method
0. Put the chipolatas/sausage in oven about 200c until they are cocked (start cocking later to be served warm with the below pork mince).
1. Heat a pan and add about 1Tbsp of oil in it.
2. Stir fry the onion and garlic until onion get soft.
4. Add the minced pork in, separate them to small bits using turner.
5. Before the meat gets totally cocked, add some cumin and garam-masala and keep stirring them.
6. Once the meet gets totally cocked, put the flour all over the meats, then stir fry until you cannot see any flour dust in the pan for about 1/2 minutes.
7. Pour in the white wine and mix them well. add some water if the mixture is still too dry.
8. Add salt and black pepper to your taste.
9. Put pita bread in oven for few minutes just to warm them up.
Serve them hot; put them all on table and ask everyone to build their own sandwiches.
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