Grilled pork strips in paprika sauce with tzatziki

Ingredients for 4 servings:

• 500 g pork neck
• 1 tsp cumin
• 2 red peppers
• 2 small onions
• 1 pack of tomatoes, pureed
• 1 tbsp, heaped tomato paste
• curry
• Paprika powder
• Sugar
• Salt
• pepper
• 250 g yogurt, preferably Greek
• 2 garlic cloves
• 1 tsp olive oil
• 1 tsp balsamic vinegar, light
• 1 cucumber(s)
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

For the paprika sauce: Slice the onions into rings and the bell peppers into strips and sauté in a little oil. Add the tomato paste with a little sugar and fry briefly. Deglaze with the passata and season generously with salt, pepper, curry powder, and paprika. Simmer gently for ten minutes, then remove from the heat and let cool slightly. In the meantime, finely chop the meat and add it to the paprika sauce with the cumin. Let it marinate for about 1-2 hours. For the tzatziki, press the garlic cloves and mix with the oil, vinegar, and yogurt. Peel the cucumber and finely grate it. Then squeeze out the water using a tea towel and let it stand. Place everything in the refrigerator and let it marinate. The tzatziki tastes best when you add the squeezed cucumber shavings just before serving. After marinating, place the meat in a grill tray and grill for about 10 minutes, turning occasionally. Alternatively, you can also fry it in a pan, but grilling it is a different experience. Serve the meat with the tzatziki. If you like, you can also add finely chopped mint to the tzatziki.