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.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Bulgur
(Contains Wheat May be present Soy)
100 g
Seasoned pork strips
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
½ piece
[Persian] cucumber
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
25 g
Organic full-fat yogurt
(Contains Milk)
30 g
Mango ketchup
(Contains Sulphites)
½ sachet(s)
Za'atar
(Contains Sesame)
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.