Sweet & Sour Pork
with Couscous
- 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
150 grams
Couscous
2 unit(s)
British Pork Loin Steaks
½ unit(s)
Yellow Pepper
1 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
10 grams
Cornflour
15 milliliter(s)
Rice Vinegar
½ sachet(s)
Vegetable Stock Powder
25 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
300 milliliter(s)
Water
Instructions
Pour the water for the couscous (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the stock powder then add the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 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 small pieces. Trim the spring onion and thinly slice.
Chop the pork into bite-sized chunks. Put the cornflour in a mixing bowl and add a generous pinch of salt and pepper. Add the pork and toss to coat thoroughly. IMPORTANT: Remember to wash your hands and equipment 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 half the pork. Stir-fry until browned, 4 mins. Transfer to the lined plate to absorb any excess oil. Add a little more oil to the pan and fry the remaining pork in the same way. Tip: Stir-frying the pork in batches means it gets crispy and doesn't stew.
In a small bowl, mix the rice vinegar and ketjap manis with a pinch of sugar (if you have some), 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 for 4 mins. Add the garlic and half the spring onion. Cook for another minute. Stir in the vinegar mixture 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. Tip: The pork is cooked when it is no longer pink in the middle. Taste and season with more salt and pepper if needed. Serve the sweet and sour pork on top of the couscous and sprinkle over the remaining spring onion. Enjoy!
