Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dissolve 7 grams of active dry yeast and 0.5 teaspoon of sugar in 150 milliliters of warm water in a large bowl, allowing it to bloom for 5 minutes before adding 250 grams of all-purpose flour and 1 teaspoon of salt to form a cohesive dough.

2. 2

   Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic, then transfer it to an oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.

3. 3

   In a separate bowl, thoroughly marinate 500 grams of cubed pork loin with 2 teaspoons of smoked paprika, 1.5 teaspoons of ground cardamom, 0.5 teaspoon of salt, 1 tablespoon of chopped fresh rosemary, and 2 tablespoons of olive oil.

4. 4

   Sear the marinated pork in a large skillet over medium-high heat for 6 minutes until browned on all sides, then remove the pork and in the same skillet, sauté 1 sliced red bell pepper and 1 finely sliced small onion for 5 minutes until softened, then deglaze with 1 tablespoon of white wine vinegar.

5. 5

   Preheat a tandoor oven to 250 degrees Celsius, then gently punch down the risen dough and roll it out into a large oval shape approximately 1 cm thick on a floured surface.

6. 6

   Evenly spread the sautéed vegetables over the rolled dough, leaving a 2 cm border around the edges, then artfully arrange the seared pork pieces on top of the vegetables.

7. 7

   Carefully transfer the assembled coca to the preheated tandoor and bake for 18 minutes, or until the crust is golden brown and the pork is fully cooked through.