Name: Spicy Pork & Peanut Flatbreads
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6
Ingredients: Fine semolina or plain flour to dust; 1 Flatbread dough in 6 balls, see flatbread dough recipe; 1 Red chilli, very finely sliced; 3 Spring onions, finely sliced into matchsticks and kept in iced water to crisp up; Crispy chilli oil to drizzle; 150 g Deep-roast peanut butter; 2 cloves Garlic, roughly chopped; 3 Piece ginger, roughly chopped; 3 tsp Light soy sauce; 2 tsp Fish sauce; 2 tsp Rice vinegar; 1 tsp Caster sugar; 1 tsp Crispy chilli oil; 4 cloves Garlic, roughly chopped; 5 Piece ginger, roughly chopped; 1 Red chilli, roughly chopped; 15 g Coriander, roughly chopped; 1 tsp Caster sugar; 1 tbsp Dark soy sauce; 250 g Pork mince

Spicy Pork & Peanut Flatbreads

Mini pork meatballs in a fragrant satay sauce, baked on flatbreads and topped with fresh spring onions and crispy chilli oil.

Prep20 min

Cook12 min

Total32 min

DifficultyMedium

Servings6

These flatbreads are packed with bold flavours: tender pork meatballs with garlic, ginger and coriander, a creamy satay sauce, and a final kick of chilli oil. They're quick to assemble and perfect for a fun, flavour-packed meal.

Serve them as a standout starter or a main course with a crisp salad on the side. The combination of textures and spices makes every bite exciting.

Method

Put all the ingredients for the satay sauce in a blender or food processor with a splash of water. Whizz until smooth, scraping the sides down as needed and adding more water if needed to create a thick yet spreadable consistency. Transfer to a bowl and keep covered in the fridge until needed.
Wipe the food processor clean, then put in all the ingredients for the pork meatballs (except the pork) and whizz to a coarse paste. Add the pork and whizz again until well combined – don’t be afraid to work the pork mince into an almost dough-like texture.
Pinch off little nuggets of the pork mixture and roll into balls – keeping a bowl of water next to you to dip your hands in while you work will make this easier. You want each meatball to be no bigger than the size of a large olive. Transfer to a baking tray and keep in the fridge until ready to cook.
Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or see ‘the double baking tray trick’ above, or heat your pizza oven – aiming to get it to 850°F).
Dust a work surface with semolina or flour and stretch out a dough ball. Spread the surface with the satay sauce. Scatter over some of the pork meatballs and some finely sliced chilli, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
Finish with a scattering of spring onions, then drizzle with crispy chilli oil. Cook the rest of the flatbreads in the same way.

💡 Tips

Keep a bowl of water nearby when rolling the meatballs to prevent sticking.
For extra crispiness, use a pizza oven if available.
The satay sauce can be made a day ahead and stored in the fridge.

Spicy Pork & Peanut Flatbreads

Ingredients

For the satay sauce

For the pork meatballs

Method

💡 Tips

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