Asian Pork Pita Pockets

1 tbsp fresh lemon juice

1 tbsp sesame seeds

1 tsp maggi garlic stock powder

1 pkt maggi french onion soup mix

400 g pork steaks, trimmed and thinly sliced

2 tsp canola oil

Dressing

2 tbsp peanut oil

2 tbsp fresh lemon juice

2 tsp fish sauce

1 tbsp peanut butter

2 tbsp chopped coriander

2 cups bean sprouts

1 1/2 cups grated carrot

4 medium sized pita breads

Combine ginger, soy sauce, honey, lemon juice, sesame seeds, maggi garlic stock powder and maggi french onion soup mix in a bowl.

Add sliced pork steak.

Mix, cover and refrigerate 2-4 hours.

Heat oil in a frying pan. Add pork and cook over a high heat for 3-4 minutes.

Salad

Whisk together dressing ingredients.

Combine bean sprouts and carrot, toss with dressing.

Warm pita pockets, cut open and stuff with pork and salad.

Garnish with sesame seeds if desired.