FAMILY ONLY Sweet & Sour Pork
with Bulgur Wheat
- Cereals containing gluten
- Wheat
- Soya
Bulgur wheat is eaten a lot in the Middle East and South Asia but for tonight's dinner we've teamed it with sweet and sour pork, which you might normally expect to find with rice. Try it - we think you'll love the change!
Ingredients
1 unit(s)
Bell Pepper
2 unit(s)
British Pork Loin Steaks
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Yellow Pepper
1 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
10 grams
Cornflour
15 milliliter(s)
Rice Vinegar
1 sachet(s)
Vegetable Stock Powder
25 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
240 milliliter(s)
Water for the Bulgur
Instructions
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 wheat. Stir to dissolve the stock, bring back up to the boil, simmer for 1 minute, then pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the peppers and discard the core and seeds. Chop into 2cm pieces. Trim the spring onions then slice thinly. Keep the white and green parts separate.
Cut the pork into 2cm cubes. Sprinkle the cornflour into a mixing bowl and season with salt and pepper. Add the pork and toss to coat thoroughly. IMPORTANT: Wash your hands after handling raw meat!
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!
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 peppers until golden, 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.
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 and add a splash of water if the sauce is a bit thick. 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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