At The Table: Curried Pork and Cheddar Hot Dogs

As promised yesterday on The Shoe Diary, here is the recipe for one of the most delicious variations of the 'dog' that I have ever tried.
Curry is an acquired taste but the great thing I have figured out about this recipe is that it tastes delicious even when you use less of the curry than it suggests (for those of you who have not given curry a try, this might be the way to dip your feet so to speak!) 

Curried Pork and Cheddar Hot Dogs

1 1/2 lbs lean ground pork
1 egg
1/2 cup breadcrumbs
1 1/2 tbsp curry
2 tbsp fresh cilantro, chopped
salt and freshly ground pepper
1 1/4 cups Aged Canadian Cheddar, diced
2 tsp honey
6-8 pita breads (or hot dog buns)
2 cups baby spinach
6-8 tomato slices

Pre-heat grill to medium heat (or if cooking indoors heat your oven to 425* F). In a bowl, mix together the ground pork, egg, breadcrumbs, curry and cilantro. Season with your mixture with a little salt and pepper to preferred taste and let it sit in the refrigerator for about 15 minutes to let all the flavours to develop.
Divide your mixture into 6-8 portions and shape into frankfurter-like cylinders, making sure they will fit into a hot dog bun. Place on grill and cook for about 10-12 minutes each.
During this grilling time, place a large square of aluminium foil on a work surface and cover the first square with a piece of parchment paper, cut to similar size. Place the cheddar and honey in the center of the parchment paper and cover with a second square of aluminium foil. Seal the sides tightly and place on grill for about 5 minutes.
Heat your buns or pitas and fill them with your grilled dogs, topping them off with the cheddar/honey mixture, tomatoes and spinach.