Gather the family around and try these delicious Pork Pita Wraps. Perfect for this warmer weather and they’re proudly brought to you by Drakes Food Ambassador Jessica Liebich!


4 Pita Bread

4 SA Premium Boneless Grain Fed Pork Loin Steaks (3/4 inch thick)

Pork Spice Rub

½ teaspoon ground cumin

½ teaspoon ground coriander

1 small clove garlic (crushed)

½ teaspoon paprika

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

¼ teaspoon ground fennel seed

¼ teaspoon cracked pepper

1-tablespoon olive oil


Tahini Honey Dressing

1 ½ tablespoon tahini

2 tablespoons honey

Juice of 2 medium lemons plus,

1-teaspoon lemon zest

1 teaspoon finely grated ginger

1 small clove garlic (crushed)

Salt/ pepper to taste


Apple Slaw

1 Fuji apple, skin on, cored and thinly sliced

½ cup baby rocket leaves

1 small red onion, finely sliced

1 cup shredded white cabbage

1 cup shredded red cabbage

½ bunch fresh torn mint leaves

½ bunch fresh torn coriander leaves


Garnish with: Thinly sliced red chili, pepitas (pumpkin seeds) and toasted sesame seeds

  1. Start by making the spice rub for the pork loin steaks. In a bowl, combine all spice rub ingredients including olive oil. Coat pork steaks in this mixture generously and season with salt to taste. Heat non-stick pan on medium heat. Cook steaks for about 3-4 minutes on each side.  Take out of pan, cover with aluminum foil and let the pork steaks rest for at least 10 minutes.
  2. To make tahini dressing, combine all ingredients in a bowl. Season with salt and pepper to taste.
  3. In a bowl, combine all apple slaw ingredients. Toss with 1-2 tablespoons of the tahini honey dressing.
  4. Finely slice the pork steak on an angle. Coat in resting juices.
  5. Warm pitas in microwave for 30 seconds. Place one pita on a plate. Spoon a about tablespoon of tahini honey dressing onto the middle of the pita then layer on top with sliced pork. Top with apple slaw. Drizzle with extra tahini dressing and garnish with fresh chili and toasted pepitas and sesame seeds for a textural crunch. Fold over pita and wrap in parchment for plating.

NOTE: To toast sesame seeds, pre-heat oven to 175 degrees Celsius (fan forced). Spread seeds on to a baking tray and bake until the sesame seeds are lightly browned, shaking the pan every couple of minutes. This process should only take about 4 minutes.