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
- 280g Cherry tomatoes
- 4 Cucumbers
- 2 Garlic cloves
- 30ml Apple cider vinegar
- 160g Bulgur
- 120g Garlic-cucumber yogurt (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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
