Ftira with Pulled Pork From the heart of the MediterraneanLea Hogg's Blog Subscribe for regular updates

Delicious Maltese #ftira with traditional kunserva, giardinera and pulled pork as seen on TV

Delicious Maltese #ftira with traditional kunserva, gardinera and pulled pork as seen on TV, photos Ian Noel Pace

We have what is probably one of the best sourdough breads in the world. The small old fashioned bakeries are still active and alive and the hub of nearly every village and town.

Old village bakery in the heart of a Mediterranean village

Fermented slowly the bread is crunchy and crusty with the inside, moist, light and an overall flavor that is unique.

Crusty and crunchy with the softest of interiors, Maltese bread, freshly baked a few times a day

For my recipe I use ftira flat loaf topped with sesame seed. Traditionally these loaves are dipped in olive oil and lightly spread with tomato paste with an optional addition is tuna.

Traditionally #ftira with tuna

I replaced tuna with slow cooked pulled pork during our tv programme, a very delicious result.

Ftira with pulled pork as seen on ONE TV

You will need:

1 Ftira
2 tablespoons Olive Oil
2 tablespoons tomato paste
100g gardiniera
100g cherry tomatoes, halved and I use a mix of red and yellow ones
a few mint leaves
sea salt and freshly ground pepper to taste
20g olives, sliced
150g pulled pork which I prepared in my crockpot, see recipe follows:

To make the pulled pork in a slow cooker, you will need:

1 kilo shoulder of pork
1/4 onion
1 tablespoon smoked paprika
1 teaspoon salt and 1 teaspoon pepper
150ml bbq sauce [home made or shop bought
1 clove garlic
250ml water

Place all the ingredients in the slow cooker and cook for 6 hours on medium heat or overnight on slow heat. Use a fork to shred.

To assemble the ftira:

Place the olive oil in a flat plate. Add salt and pepper to taste. Cut the ftira in half and dip the cut surface into the olive oil. Spread with tomato puree. Top with pulled pork, then the giardinera, fresh tomatoes, olives and finally mint leaves. Serve.

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