It's All Greek Pork Bowls
with Cucumber-Tomato Salad & Tzatziki
Cooking time
10 minutes
Servings
4
Calories
500 /serving
Kids can help give this easy-eating dish its Greek character. To a base of bulgur, they’ll add ultra-nibbly ground pork for sure-fire sustenance. That’s rounded out with a classic combo of cukes and tomatoes, plus dollops of creamy tzatziki. Tzatz all folks—ready in 10!
We will send you:
- 510g Canadian-raised lean ground pork
- 2 Garlic cloves
- 4 Cucumbers
- 280g Cherry tomatoes
- 160g Bulgur
- 30ml Apple cider vinegar
- 120g Tzatziki or raita
- 20g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
7 g
Sodium
510 mg
Total Carb
42 g
Sugars
7 g
Protein
32 g
Fibre
9 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Cook the pork
- Meanwhile, roughly chop the garlic.
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork* and ¾ of the garlic; season with ¾ of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the salad
- Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Halve the tomatoes.
- In a large bowl, combine the vinegar, remaining garlic and spices, a generous drizzle of oil and S&P.
- Add the cucumbers and tomatoes; toss well.
Plate your dish
- Divide the bulgur between your bowls.
- Top with the pork and salad.
- Garnish with the tzatziki and a drizzle of oil. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
