Sweet and Sour Pork

Name: Sweet and Sour Pork with Herbed Bulgar Wheat
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Vegetable Stock Pot; 1.5 Bulgur Wheat; 3 Garlic Clove; 1 Red Pepper; 1 Yellow Pepper; 6 Spring Onion; 1 Pork Medallion; 2 Cornflour; 2 Rice Vinegar; 3 Sweet Soy Sauce

with Herbed Bulgar Wheat

Recipe Development TeamPublished on March 16, 2015

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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 Free

•Family Friendly

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyEasy

Ingredients

/ serving 4 people

Vegetable Stock Pot

(Contains: Celery, Sulphites)

1.5

Bulgur Wheat

(Contains: Cereals containing gluten)

Garlic Clove

Red Pepper

Yellow Pepper

Spring Onion

Pork Medallion

Cornflour

Rice Vinegar

Sweet Soy Sauce

(Contains: Cereals containing gluten, Soya)

Nutritional information

/ per serving

Energy (kcal)582 kcal

Energy (kJ)2435 kJ

Fat10 g

of which saturates3 g

Carbohydrate78 g

Protein43 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Knife

•Plate

•Bowl

•Grill Pan

Cooking Instructions and Tips

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!