Mini Pinoy Pork Adobo Gozleme brings a Filipino twist to a classic Turkish street food. With tender pork adobo wrapped in crispy, golden gozleme pastry and complemented by feta cheese, this fusion dish is a flavorful treat perfect for any occasion.

Ingredients:

Pork Adobo

• 1x kg pork belly
• 1x Bottle Mini Pinoy Grill
• 1x Tablespoon ground black pepper
• 1x Handful of bay leaves
• 1x 315 ml water

Gozleme Pastry

• 2x cups of plain flour
• 1x cup Greek Yogurt
• 1x Greek Feta
• 1x Tablespoon Barkly Basics gourmet extra virgin olive oil
• 1x Pinch of salt

What you'll need

• 1x Medium pot
• 1x Medium Pan
• 1x Mixing bowl
• 1x Rolling pin

Directions:

Pork Adobo

1. Slice pork belly into rashers and place everything into a medium pot.
2. Gently stir all ingredients to ensure they are mixed well.
3. Cook on high 30–45 minutes with lid on, stirring occasionally to ensure it does not burn.
4. Once the pork belly is soft enough to cut with a spoon, simmer for 5–10 minutes.

Gozleme Pastry

1. Mix all ingredients together. Mix lightly to ensure the pastry stays nice and fluffy.
2. Once everything is combined nicely into a ball of dough, break off a lemon-sized piece and knead the dough on a floured bench. Using a rolling pin, flatten dough to a 1mm thin rectangular shape.
3. Cut pork belly into bite-size pieces and place a handful, along with feta cheese on the bottom half of the rectangle.
4. Fold over pastry, ensuring to add olive oil on the inside edges.
5. Pan fry both sides with olive oil. Make sure both sides are golden brown.
6. Serve with a freshly sliced lemon.