Indian Pork Roti with Yoghurt Sauce and Crunchy Salad

Steps

1. oven to 220°C.
2. Pat pork dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a fry-pan on medium to high heat, add pork and cook for 7–9 minutes or until cooked to your liking. Turn occasionally to cook each side evenly. Set aside, cover in foil and rest for 3–4 minutes.
3. Return pan to heat, reduce to medium. Add a drizzle of oil to the pan, add onion and cook for 3–4 minutes or until soft. Add spice mix and water, cook for 1 minute or until water has evaporated. Add onion to a bowl with yoghurt and coriander, mix well. Cover to keep warm.
4. While pork and onion cook, prepare the rest of the meal; peel carrot, then peel into long ribbons; cut cucumber lengthwise and thinly slice; grate apple; mix all remaining salad ingredients in a bowl. In another bowl, whisk all dressing ingredients together and set both aside.
5. Wrap roti breads in tin foil and place in oven for 5 minutes. Slice pork thinly against the grain and add any resting juices to the yoghurt sauce. Mix half the dressing through salad and keep the rest to serve.
6. wrap a spoonful of crunchy salad, a few pieces of pork and a spoonful of yoghurt sauce in a piece of roti. Serve extra salad, dressing and yoghurt sauce on the side.