Sweet & Smokey Pork Wrap with Rice & Beans

Ingredients

• 2 Tbsp. Simply Better Organic Apple Cider Vinegar
• Juice of 1 Lime
• 2 Tbsp. Simply Better Expertly Blended Sweet & Smoky Seasoning
• 1 Pack Simply Better West Cork Irish Pork Casserole Slices
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• Knob of Butter
• 4 Spring Onions, finely chopped (white & green kept separate)
• 1 Fresh Irish Red Chill, chopped
• 1 Carton Simply Better Organic Red Kidney Beans, drained & rinsed
• 200g Simply Better Organic Basmati Rice, well rinsed
• 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
• 1 Carton Simply Better Handmade Hot Honey Ranch
• 1 Simply Better Tree Ripened Mango, peeled & diced (stone discarded)
• 1 Carton Simply Better Handmade Sweet Chilli Jam
• Handful Fresh Coriander Leaves
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Pour the vinegar and lime juice into a shallow dish that will fit into your air fryer and. Sprinkle the sweet & smoky seasoning all over the pork and put in the dish, then cover with clingfilm and marinate for 1 hour or chill overnight.
2. Switch the air fryer onto 150ºC (300ºF). Pour 200ml the stock into the pork mixture, then cover with tin foil and cook for 1 hour until the pork is tender.
3. When the pork is almost done, cook the rice & beans. Heat the butter in a heavy-based pan with a lid over a medium to high heat. Cook the white parts of the spring onions and chilli for about 3 minutes until softened. Add the rice and stir well, pour in rest of the stock and a good pinch of salt, whisking to combine. Cover and bring to a simmer for 10 minute. Lift the lid on the rice mixture, then scatter over the green parts of the spring onions and kidney beans, then gently fork through, cover again and leave undisturbed for another 10 minutes.
4. Drain the liquid from the pork and put in a pan over a high heat to reduce right down to 4 Tbsp. Meanwhile, slice the pork into small chunks, then fold back in the reduced down liquid.. Warm the wraps on a non-stick dry frying pan for 20-30 seconds (or even better char on a gas flame) on each side.
5. Smear the wraps with the ranch, then divide the rice & beans among them and top with the pork. Scatter over the mango, a spoonful of the chilli jam and the coriander. Fold in the edges to wrap up then wrap in tin foil to hold their shape. Cut each one in half and arrange on plates with the rest of chilli jam.