Sweet and Sour Pork - classic week 16

Name: Sweet and Sour Pork - classic week 16 with Herbed Bulgur Wheat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600 Water; 1 Vegetable Stock Pot; 300 Bulgur Wheat; 2 Garlic Clove; 2 Red Pepper; 1 Yellow Pepper; 3 Spring Onion; 4 Pork Medallion; 2 Cornflour; 2 Chinese Rice Vinegar; 4 Ketjap Manis

with Herbed Bulgur Wheat

Get 50% off 1st box + free snacks for life!

High in fibre and protein and low on the glycaemic index, bulgur wheat is a good source of nutrition and, most importantly, it tastes great. It's 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 expect to find with rice. Have a taste! We think you'll love the change!

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

DifficultyMedium

Ingredients

serving amount

Vegetable Stock Pot

(Contains: Celery, Sulphites)

300

Bulgur Wheat

(Contains: Cereals containing gluten)

Garlic Clove

Red Pepper

Yellow Pepper

Spring Onion

Pork Medallion

Cornflour

Chinese Rice Vinegar

(Contains: Sulphites)

Ketjap Manis

(Contains: Soya)

Not included in your delivery

600

Water

Nutritional information

Energy (kJ)1828 kJ

Energy (kcal)437 kcal

Fat2 g

Carbohydrate92 g

of which sugars24 g

Protein13 g

Salt4 g

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

Utensils

•Large Frying Pan

•Lid

•Grater

•Plate

•Grill Pan

•Paper Towel

•Bowl

Instructions

Bring the water (amount specified in ingredient list) to the boil in a medium saucepan with the vegetable stock pot. Stir to dissolve the stock pot. Take the pan off the heat, pour in the bulgur wheat, pop on a lid and let it rest until the water has completely soaked into the wheat, 15 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the peppers lengthways, remove the cores and chop into bite-sized chunks. Remove the root from the spring onion and thinly slice, separating the white and green parts.

Cut the pork into bite-sized cubes and season with a pinch of salt and a grind of black pepper. Sprinkle the cornflour onto a plate, add the pork and toss to coat thoroughly on all sides

Heat a splash of oil in a frying pan over high heat. Line a large plate with kitchen paper. When the pan is hot, add half the pork. Stir-fry until brown, 4 mins. Transfer the pork to the lined plate to absorb any excess oil, then fry the remaining pork and repeat.

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

Return the pork to the pan and stir thoroughly. Continue cooking for 2-3 mins. Taste and season with more salt and black pepper if needed. TIP: The pork is cooked when it is no longer pink in the middle. Serve the bulgur wheat on plates with the sweet and sour pork arranged on and around it. Sprinkle over the greens of the spring onion and enjoy!