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Asian mince flatbreads with mango slaw

Asian mince flatbreads with mango slaw

Mango goes well with chilli – add some sweet pork and you’ll have a firm favourite.

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

  • Slaw:
  • 2 cups (500ml) cabbage, shredded
  • 1 sliced mango or 2 tubs (160g each) PnP cut mango
  • ½ small red onion, thinly sliced
  • 2 spring onions, sliced lengthways
  • Handful fresh coriander, plus extra for serving
  • Fresh chilli, to taste
  • ½ Tbsp (7ml) sesame oil

  • Mince:
  • Glug olive oil
  • 450g pork mince
  • Salt and milled pepper
  • 2 Tbsp (30ml) ginger and garlic paste
  • 1 fresh chilli, chopped
  • 1 Tbsp (15ml) soy sauce
  • 3 Tbsp (45ml) oyster sauce
  • ½ Tbsp (7ml) sesame oil
  • A few drops fish sauce (optional)
  • 4 grilled PnP naan breads, for serving
  • Yoghurt, for serving

METHOD

  1. Toss slaw ingredients together and set aside. Heat oil in a pan and fry mince in batches to brown well. Season.
  2. Add remaining ingredients, except naan breads and yoghurt, to mince. Cook for 8-12 minutes, stirring regularly, until sticky.
  3. Spread naan breads with yoghurt, top with mince and slaw, and garnish with extra coriander just before serving.
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