Glazed smoked pork on bulgur with paprika, celery and roasted almonds

Ingredients for 2 servings:

• 280 g Kasseler minute steaks
• 1 tbsp soy sauce
• 2 tsp maple syrup
• ½ tsp Sriracha sauce
• ½ tsp caraway seeds
• 1 tbsp oil for frying
• 125 g bulgur
• 2 bell peppers, red
• 3 stalk(s) Celery
• 100 g date tomatoes
• 2 small onions
• 500 ml vegetable stock
• 2 tsp flour
• 1 tbsp tomato paste
• 1 tsp harissa paste
• 1 tbsp red wine vinegar
• 2 tsp raw cane sugar
• 2 tsp paprika powder, smoked
• 1 tbsp lemon juice
• e.g. salt and pepper
• 1 tbsp oil for frying
• 15 g almond flakes
• some powdered sugar
• 5 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Prepare a marinade for the smoked pork. Mix the soy sauce, maple syrup, and sriracha sauce in a small bowl. Crush the caraway seeds in a mortar and pestle, then add them to the marinade. Set the marinade aside to marinate. Dice the smoked pork minute steaks. Wash the bell peppers, removing the stems, cores, and white inner membranes. Then cut the bell peppers into strips. Wash the celery and cut into small slices. Wash the cherry tomatoes and roughly dice them. Peel the onions and cut them into strips. Heat oil in a deep pan and sauté the bell peppers, onions, and celery for about 4-5 minutes over medium heat. Towards the end, sprinkle in the raw cane sugar and let it caramelize slightly. Then sprinkle in the flour and mix. Pour in the vegetable stock and mix well with the rest of the liquid, ensuring there are no lumps from the flour. Stir in the red wine vinegar, tomato paste, and harissa paste. Simmer everything over low to medium heat for about 10 minutes, until the vegetables are cooked through but still slightly firm to the bite and the sauce has a slightly creamy consistency. Towards the end of the cooking time, add the tomatoes and smoked paprika and stir in. Meanwhile, prepare the bulgur according to the package instructions. Heat the oil for the meat in a pan and brown the diced Kasseler minute steaks all over for about 2-3 minutes over high heat. Then reduce the heat slightly, pour in the marinade, and mix with the meat. Fry the meat for about 3-4 minutes, tossing or stirring, until the marinade has evaporated and the meat has a nice shine. Toast the flaked almonds with a little butter in a small pan for a few minutes. Lightly dust with powdered sugar and let it caramelize. When the bulgur is cooked, add it to the vegetables. Mix everything well and season with lemon juice, salt, and pepper. When serving, spread the glazed meat over the bulgur and vegetables and sprinkle the toasted almond flakes on top. Tips: If you don’t have harissa paste, season with a little chili flakes, a pinch of cumin powder, and some fresh garlic instead. Instead of maple syrup in the marinade, you can also use runny honey. If you don’t have red wine vinegar, you can use apple cider vinegar instead. Don’t be put off by the spiciness of the sauce when you taste it occasionally; the bulgur helps to create a harmonious flavor.