Paprika Pork Lettuce Wraps

Ingredients

• 5 1/2 oz (150 g) pork shoulder
• 2 tsp (10 ml) extra-virgin olive oil
• 1/2 tsp (1 g) smoked paprika
• 3 oz (80 g) avocado
• 3 oz (80 g) radish
• 2 1/2 oz (75 g) plain Greek yogurt, 0%
• 1 (3 g) garlic clove
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh dill
• 4 oz (120 g) romaine lettuce
• 1 oz (25 g) pomegranate seeds
• 1 oz (30 g) arugula

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Method

1. Cut the pork shoulder across the grain in finger-thick strips and turn them in the smoked paprika. Sear in the olive oil over medium-high heat 3 minutes a side, until deep brown and 145°F (63°C) inside.
2. Stir the grated garlic, lemon juice and most of the dill through the Greek yogurt; let it sit. Cut the radish in coins, the avocado in wedges.
3. Spoon the yogurt into the romaine lettuce leaves, lay the pork, avocado and radish on it, scatter the pomegranate seeds last, finish with the dill. Keeps two days; fill the leaves at the table, arugula in each.