Pulled pork flatbreads with mango-avocado salsa, pistachio pesto and pickled onions
These sourdough flatbreads are a great way to use an unfed starter which you would otherwise discard. The starter is mixed into a dough then, once proofed, portioned out and cooked on the grill. Served with slow-cooked pulled pork and a vibrant mango, preserved lemon and avocado salsa, these flatbreads can be served as a main dish or shared as an appetiser. Find our guide to making your own pulled pork here.
Ingredients
Metric
Imperial
Pink pickled onions
- 3 red onions, finely sliced into rounds
- 200ml of white wine vinegar
- 2 limes, juiced
- 3 tbsp of caster sugar
- 1 tsp salt
- 10 black peppercorns
- 1 tsp yellow mustard seeds
Sourdough flatbreads
- 125g of sourdough starter
- 120g of whole milk
- 60g of plain yoghurt
- 15g of extra virgin olive oil
- 300g of Doves Farm Organic Plain White Flour
- 1 tsp salt
Parsley mayonnaise
- 2 egg yolks
- 2 garlic cloves
- 1 handful of fresh parsley, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
- 300ml of vegetable oil
Lemon and pistachio pesto
- 2 bunches of fresh basil, finely chopped
- 30g of shelled pistachios
- 3 tbsp of lemon juice
- 1 tbsp of lemon zest
- 2 garlic cloves, grated
- 200ml of extra virgin olive oil
- 50g of grated Parmesan
- 1 pinch of salt, to taste
- 1 pinch of ground black pepper, to taste
Mango, preserved lemon and avocado salsa
- 2 mangoes, finely diced
- 2 avocados, finely diced
- 1 red onion, finely diced
- 1 handful of fresh coriander, finely chopped
- 2 garlic cloves, grated
- 5g of fresh ginger, grated
- 1 jalapeño, seeds removed and finely chopped
- 1 lime, juiced and zested
- 1 small preserved lemon, rind roughly chopped
- 1 tsp Preserved lemon brine
- 1 pinch of salt, to taste
Pulled pork
- 600g of pulled pork
- 100g of barbecue sauce
Garnish
- 1 handful of fresh coriander, leaves picked
- 300g of romaine lettuce, shredded
Method
Begin a day ahead of cooking with the pink pickled onions. Add all of the ingredients except for the onions to a pot over a medium heat. Bring the mix to a simmer then remove from the heat and leave to cool to room temperature
- 200ml of white wine vinegar
- 2 limes, juiced
- 3 tbsp of caster sugar
- 1 tsp salt
- 10 black peppercorns
- 1 tsp yellow mustard seeds
Place the sliced red onions into a clean jar, then pour the pickling liquor over them. Seal the jar so that it is airtight, then store in the fridge overnight to pickle
- 3 red onions, finely sliced into rounds
The next morning, prepare the sourdough flatbread dough. Mix together some unfed active sourdough starter, whole milk, plain yoghurt and olive oil until the starter has fully dissolved
- 125g of sourdough starter
- 120g of whole milk
- 60g of plain yoghurt
- 15g of extra virgin olive oil
Add in the flour and the salt, then knead gently until the dough comes together
- 300g of Doves Farm Organic Plain White Flour
- 1 tsp salt
Cover with cling film and leave the dough to rest for around 6–8 hours, or until almost doubled in size
Next, prepare the parsley aioli. Add the egg yolks, garlic cloves, chopped parsley leaves, Dijon mustard and lemon juice to a blender
- 2 egg yolks
- 2 garlic cloves
- 1 handful of fresh parsley, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
Blitz until a paste forms, then whilst the blender is running, drizzle in the vegetable oil in a continuous stream until the mayonnaise emulsifies. Season to taste with salt, then store in an airtight container until needed
- 300ml of vegetable oil
For the lemon and pistachio pesto, take the basil, pistachios, lemon juice and lemon zest then add it to a blender. Blitz until they reach a paste consistency, then whilst the blender is running drizzle in the olive oil in a continuous stream
- 2 bunches of fresh basil, finely chopped
- 30g of shelled pistachios
- 3 tbsp of lemon juice
- 1 tbsp of lemon zest
- 2 garlic cloves, grated
- 200ml of extra virgin olive oil
Once the pistachios have mostly broken down, mix together the blended basil mix with the grated parmesan cheese. Season with salt and pepper to taste
- 50g of grated Parmesan
- 1 pinch of salt, to taste
- 1 pinch of ground black pepper, to taste
Once the sourdough flatbreads have finished proofing, divide into equal portions and shape into balls
Prepare the grill for direct cooking
Leave the dough balls to rest for 15 minutes covered with a kitchen towel, before rolling out and grilling for a couple of minutes on each side
Lay a kitchen towel over a plate, and place the cooked flatbreads over the kitchen towel after frying. Wrap the towel over the flatbreads while hot to keep them soft
To make the mango, preserved lemon and avocado salsa, simply mix together all of the ingredients in a large mixing bowl. Season to taste with salt and pepper, then set aside until ready to serve
- 2 mangoes, finely diced
- 2 avocados, finely diced
- 1 red onion, finely diced
- 1 handful of fresh coriander, finely chopped
- 2 garlic cloves, grated
- 5g of fresh ginger, grated
- 1 jalapeño, seeds removed and finely chopped
- 1 lime, juiced and zested
- 1 small preserved lemon, rind roughly chopped
- 1 tsp Preserved lemon brine
- 1 pinch of salt, to taste
Mix together the pulled pork and BBQ sauce in a separate large mixing bowl
- 600g of pulled pork
- 100g of barbecue sauce
To serve, lay out the flatbreads on a serving platter and top with the shredded romaine lettuce. Drizzle over some parsley mayonnaise as well as the pistachio and lemon pesto, then spoon over the pickled onions
Top with the barbecue pulled pork, mango, preserved lemon and avocado salsa, and some fresh coriander before serving
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