Baharat Pork Naanwich Featuring Red Cabbage Microgreens
2 pork loin chops, boneless
2 t baharat spice mix**
1 - 1 1/2 T sunflower oil (or any neutral oil)
Minty Yogurt Sauce
1/3 c plain full yogurt*
1-2 T fresh mint, chopped
1/2 lemon, juiced
1/2 t salt
Green Apple Red Cabbage Microgreens Slaw
1/2 pkg Micro YYC red cabbage microgreens
1/2 green apple, cut into matchsticks
1/2 shallot or 1 small shallot, thinly sliced
1/2 T apple cider vinegar
Drizzle of extra virgin olive oil
Salt and peps to taste
2 pieces of Naan
1. Preheat oven to 400F and place rack in the centre of oven.
2. Generously salt your pork then coat with 2 teaspoons of Baharat spice mix. Rub it into the pork, coating each all sides.
3. Heat a cast iron skillet on medium heat then add 1 - 1.5 tablespoons neutral oil.
4. Turn the heat to low and place your pork in the pan.
5. Cook the pork for about 5-6 minutes per side. I like to sear the sides of the pork too. The recommended internal temp for pork is 145F.
6. When pork is done place on a plate or cutting board and let it rest.
7. While the pork rests prepare your yogurt sauce and apple slaw.
8. Combine 1/3 cup yogurt, juice of 1/2 a lemon, 1-2 tablespoons chopped mint, a pinch of salt all together in a small bowl. Set aside.
9. Thinly slice your shallot and cut 1/2 green apple into matchsticks then place in a bowl. Add 1/2 a package of Micro YYC red cabbage microgreens then pour 1/2 a tablespoon of apple cider vinegar, a drizzle (about 1 teaspoon) of extra virgin olive oil and a pinch of salt (about 1/4 teaspoon) and pepper over it all. Gently mix. I use my hands so not to destroy the delicate microgreens.
10. Place your naan in the oven right on the centre rack. Set a timer for 3 minutes.
11. While your naan warms, thinly slice the pork. The pork will release some juices. Toss the sliced pork in with the juices. We want all that good stuff.
12. When the naan is done it’s time to assemble. Slather half the yogurt sauce between the two naan. Next place the pork on the naan, then the green apple slaw, then drizzle the rest of the yogurt sauce on top. Boom! Done! Time to eat!
13. Get some napkins cuz it’s about to get messy.
*You can use whatever plain yogurt you want BUT please don’t use anything under 2% fat. It’s not good. Sorry! More fat the tastier. This is your reminder that fat isn’t bad for you! I will hop off my soapbox now :)
**Baharat is a Middle Eastern spice mix. I bought mine at The Silk Road Spice Merchant in Calgary but you can always make it yourself. There are lot’s of variations :)