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BREXIT Sweet & Sour Pork

BREXIT Sweet & Sour Pork

with Cracked Bulgur Wheat
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
261 kcal
Protein
: 
32.1g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Bulgur Wheat

2 unit(s)

British Pork Loin Steaks

60 grams

Baby Corn

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

10 grams

Cornflour

15 milliliter(s)

Rice Vinegar

½ sachet(s)

Vegetable Stock Powder

80 grams

Mangetout

25 grams

Ketjap Manis

(Contains: Soya)

Not included in your delivery

300 milliliter(s)

Water

Energy (kJ)1092 kJ
Energy (kcal)261 kcal
Fat6.3 g
of which saturates2 g
Carbohydrate20.1 g
of which sugars10.8 g
Dietary Fibre2.9 g
Protein32.1 g
Salt0.9 g
Potassium104 mg
Calcium1.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the stock powder and bulgur. Stir to dissolve the stock, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

2

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the babycorn lengthways. Trim the spring onions then slice thinly. Keep the white and green parts separate.

3

Cut the pork into 2cm cubes. Sprinkle the cornflour into a mixing bowl and add a generous pinch of salt and a good grind of pepper. Add the pork and toss to coat thoroughly. IMPORTANT: Wash your hands after handling raw meat!

4

Heat a splash of oil in a frying pan over high heat. Line a plate with some kitchen paper. When the pan is hot, add the pork. Stir-fry until browned all over, 4-5 mins. Transfer to the lined plate to absorb any excess oil. Tip! Cook the pork in batches to make sure the meat doesn't stew!

5

In a small bowl, mix the rice vinegar with a sprinkling of sugar (if you have some). Stir until the sugar has dissolved, then set aside. Wash the frying pan you used for the pork, add a splash of oil and put it on medium heat. Stir-fry the baby-corn and mangetout until soft, 4-5 mins. Add the garlic and the whites of the spring onion. Cook for another minute. Stir in the vinegar mixture and the ketjap manis and bring to a simmer.

6

Return the pork to the pan and stir thoroughly. Continue cooking until the pork is piping hot and cooked through, 2-3 mins. IMPORTANT: The pork is cooked when no longer pink in the middle. Taste and season with salt and pepper if needed. Serve the sweet and sour pork on top of the bulgur wheat and sprinkle over the greens of the spring onion. Enjoy!

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