Sweet & Sticky Pork Strips
over bulgur with yogurt sauce, fresh herbs & vegetables
Did you know that 'bulgur' is the Turkish word for barley?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Bulgur
(Contains: Tarwe May be present: Soja)
100 g
Seasoned pork strips
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
½ piece
Cucumber
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
30 g
Mango ketchup
(Contains: Zwaveldioxide en sulfiet)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
½ sachet(s)
Greek-style spice mix
Not included in your delivery
175 milliliters
Low sodium beef or vegetable stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan and bring to a boil.
- Cook the bulgur in the stock for 8 - 10 minutes until done.
- Stir the za'atar into the bulgur and drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Meanwhile, slice the onion into half rings and crush or mince the garlic. Cut the bell pepper into strips.
- Heat the olive oil in a frying pan over medium-high heat. Fry the vegetables with the garlic and the Greek-style spices for 6 - 8 minutes. Season to taste with salt and pepper.
- Dice the cucumber and transfer to a bowl. Add the white wine vinegar and the sugar, then toss well to combine.
- Melt the butter in another frying pan over medium-high heat and fry the pork for 2 - 3 minutes or until done.
- Lower the heat, then add the mango ketchup and fry for 1 more minute. Season to taste with salt and pepper.
- Meanwhile, finely chop the fresh herbs, being sure to keep them separate.
- In a bowl, combine the mint with the yogurt and the mayonnaise, along with some extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Serve the bulgur in bowls and top with the vegetables, the cucumber and the pork in its sauce.
- Garnish with the parsley and the yogurt sauce.
