Sweet and Sour Pork
with Herbed Bulgur Wheat
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 glycaemic 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.
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.
Ingredients
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
300
Bulgur Wheat
(Contains Cereals containing gluten)
3
Garlic Clove
2
Red Pepper
1
Yellow Pepper
3
Spring Onion
4
Pork Medallion
2
Cornflour
2
Chinese Rice Vinegar
(Contains Sulphites)
4
Kecap Manis
Not included in your delivery
600
Water
Nutritional information
Utensils
Instructions
Bring the water (as specified in the ingredient list) to the boil in a pot with the vegetable stock pot. Pour in the bulgur wheat, place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into the wheat.
Meanwhile, peel and chop the garlic. Remove the core from the peppers and chop into bite-sized chunks. Thinly slice the spring onion, separating the white and green parts.
Cut the pork into bite-sized cubes and season with a pinch of salt and pepper. Sprinkle the cornflour onto a plate and coat your pork thoroughly on all sides.
Turn your hob to high and heat a splash of oil in a frying pan. Line a large plate with kitchen paper. When the pan is hot, add half your pork and fry until brown (about 4 mins). Transfer your pork to the lined plate to drain the oil, then fry the remainder and add to the plate too.
In a small bowl, mix the vinegar with a sprinkle of sugar (if you have some). Stir until your sugar has dissolved then set aside.
Rinse the frying pan used for your pork then put on medium-high heat. Add a splash of oil and cook your garlic and your whites of your spring onion for 1 minute. Add your pepper chunks and cook for 4 mins. Add the ketjap manis and your vinegar mixture and bring to a simmer.
Return your pork to the pan and stir thoroughly. Continue cooking for 2-3 mins. Season with salt and pepper, if needed.
Serve your pork with your bulgur wheat on the side. Sprinkle with your remaining spring onion and enjoy!
