Vadouvan Beef Pitas

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion.

In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and sliced onion in an even layer. Cook, without stirring the onion, 4 to 6 minutes, or until lightly browned. Flip the pork and cook, stirring the onion frequently, 4 to 6 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Turn off the heat. Leaving the cooked onion in the pan, transfer the cooked pork to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

Slice the rested pork crosswise. Spread the tzatziki onto the warmed pitas; top with the sliced pork and cooked onion. Serve the finished pitas with the slaw on the side. Garnish with the sliced green tops of the scallions. Enjoy!