Sweet & Sticky Pork Strips with Yogurt Sauce
over bulgur with fresh herbs, cucumber & bell pepper- Tarwe
- Gluten
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Sesamzaad
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Selderij
Did you know that "bulgur" is the Turkish word for barley?
Ingredients
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
100 g
Seasoned pork strips
½ piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
½ piece
Persian 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
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 or 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 a drizzle of 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.
*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.
- Melt a knob of butter in a frying pan over medium-high heat and fry the pork for 4 - 5 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 arrange everything on top.
- Garnish with the parsley and the yogurt sauce.
