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Sweet and Sour Pork

Sweet and Sour Pork

with Herbed Bulgar Wheat

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Bulgur wheat isn’t the most frequent guest at the dinner table, so we’ve invited it to join the party for this recipe! High in fibre and protein and low on the glycemic index, it’s a great source of nutrition and, more importantly, it tastes great. Bulgur wheat is eaten a lot in the Middle East and South Asia where people have been enjoying it for thousands of years. We’ve teamed it up with a fantastic sweet and sour pork for a recipe which is as delicious as it is easy.

Tags:Lactose FreeFamily Friendly
Allergens:CelerySulphitesCereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1.5 cup(s)

Bulgur Wheat

(ContainsCereals containing gluten)

3 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

6 unit(s)

Spring Onion

1 unit(s)

Pork Medallion

2 tbsp


2 tbsp

Rice Vinegar

3 tbsp

Sweet Soy Sauce

(ContainsCereals containing gluten, Soya)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2435.088 kJ
Energy (kcal)582 kcal
Fat10.0 g
of which saturates3.0 g
Carbohydrate78 g
of which sugars0.0 g
Protein43 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring 600ml of water to the boil with the vegetable stock pot. Pour in the bulgur wheat, place a lid on the saucepan and rest off the heat for 25 mins, or until the water has completely soaked into the wheat.


Meanwhile, peel and dice the garlic. Remove the core from the peppers and chop into bite-sized pieces. Thinly slice the spring onions, separating the white and green parts.


Cut the pork into bite-sized cubes and season with a pinch of salt and pepper. LH: Spread the cornflour on a plate and coat the pork thoroughly on all sides.


Turn the hob to high and heat 2 tbsp of oil in a pan. Line a large plate with kitchen paper. When the pan is hot, add half the pork and fry until brown (about 4 mins). Transfer the pork to the lined plate to drain then fry the remainder.


LH: In a small bowl, mix the vinegar with 4 tbsp of sugar (if you have some). Stir it until the sugar has dissolved then set aside.


Rinse the frying pan used for the pork then put on medium-high heat. Add 2 tbsp of oil and cook the whites of the spring onion and the garlic for one minute. Add the pepper chunks and cook for 4 mins. Add the soy sauce and the vinegar mixture and bring to a simmer.


Return the pork to the pan and mix thoroughly. Continue cooking for a couple of minutes. Season with salt and pepper, if needed.


Serve the pork with the bulgur wheat on the side. Sprinkle with the green parts of the spring onions and serve!