Sweet & Sticky Pork Strips

Name: Sweet & Sticky Pork Strips over bulgur with yogurt sauce, fresh herbs & vegetables
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 150 g Bulgur; 200 g Seasoned pork strips; 1 piece Garlic; 1 piece Onion; 1 piece Bell pepper; 1 piece Cucumber; 10 g Fresh flat leaf parsley & mint; 50 g Organic full-fat yogurt; 60 g Mango ketchup; 1 sachet(s) Za'atar; 1 sachet(s) Greek-style spice mix; 350 milliliters Low sodium beef or vegetable stock; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 2 tablespoon White wine vinegar; 1 teaspoon Sugar; 1 tablespoon [Plant-based] mayonnaise; to taste Extra virgin olive oil; to taste Salt and pepper

over bulgur with yogurt sauce, fresh herbs & vegetables

4.3

(179)

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Did you know that 'bulgur' is the Turkish word for barley?

Tags:

High Protein

Allergens:

Tarwe

•Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3020 kJ

Calories722 kcal

Fat30.4 g

Saturated Fat9.9 g

Carbohydrate68.1 g

Sugar16.5 g

Dietary Fiber19.1 g

Protein36.8 g

Salt2.2 g

Potassium99.9 mg

Calcium22.8 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Bowl

•Tall-Sided Pan

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.