Pita Sandwiches with Roast Pork and Mangoes
Brown the meat in an ovenproof pan on all sides in about 1 tablespoon oil. Season with salt and pepper, and place in a preheated oven set to 150°C (approximately 325°F) and cook for about 20 minutes.
Meanwhile, strain the ricotta in a cotton cloth and squeeze out the excess liquid. Rinse the spinach and remove the stems. Blanch in boiling salted water for a few seconds, drain and rinse in cold water, then drain well. Rinse the chile, cut in half lengthwise, remove the seeds and ribs and cut into fine strips. Rinse and trim the scallions and finely dice. Peel the mango, cut the flesh away from the pit and cut into thin slices. Stir the ricotta with spinach, a little chile and scallion and stir to combine. Season with salt, pepper and lemon juice.
Pour the remaining scallions into a pan and fry with a small amount of oil for about 1 minute. Season with salt and pepper. Warm the pita bread according to package directions, then cut in half. Spread the ricotta mixture in the pita pockets, then distribute mango slices on it. Slice the meat thinly and arrange in the bread. Garnish with mango slices, scallions and chile and serve immediately.