Some time ago the lovely and super-talented Melissa Cole, author of Let Me Tell You About Beer, very sweetly provided a load of beer for my own book launch. Among the haul was a magnificent smoked porter by Okell’s, which seemed ripe for cooking with. I promised her a recipe using the beer, but being the feckless swine I am have only just got round to writing one. Here it is. It’s a good way of using up odds and ends in the fridge, though I think it’s worth amassing the ingredients specially if needs be.
For the bread
200g plain flour
2 tbsp natural yoghurt
2 tbsp olive oil
Pinch of salt
100ml warm water
For the filling
A few chunks of roast pork belly
Grated raw beetroot
Jar of jalapenos
Sliced red onion
Salt and pepper
- Make the bread dough by making a well in the flour and adding the salt, yoghurt and olive oil. Make a claw with your hand and mix the yoghurt and oil into the flour, slowly pouring in the water as you do until the mixture comes together. Knead for 5 minutes until smooth and elastic, cover with a tea towel and rest for half an hour.
- Meanwhile, heat a little oil in a saute pan and fry the chunks of pork belly for a few minutes until browned, then throw in a good slug of smoked porter. Simmer for a few minutes, season with salt and pepper, cover, and cook with the onions over a low-ish heat for 15 minutes or so.
- Brush a little oil on the base of a frying pan and put over a high heat. Flour a work surface, divide the dough in two and roll out as thinly as possible. One at a time, cook for 60-90 seconds on each side – you want a good char without the bread getting too crisp. Now chuck both breads into the pan along with a little spritz of smoked porter. Cover with a lid for a further 30 seconds, then take off the heat.
- To serve, spread the breads with yoghurt and top with your fillings. Season with salt and pepper, wrap, and gorge.