Sweet and Sour Pork

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

with Bulgur Wheat

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

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.

Tags:

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

DifficultyMedium

Ingredients

/ serving 4 people

Vegetable Stock Pot

(Contains: Celery, Sulphites)

300

Bulgur Wheat

(Contains: Cereals containing gluten)

Garlic Clove

Red Pepper

Yellow Pepper

Spring Onion

Pork Medallion

Cornflour

Rice Vinegar

Ketjap Manis

(Contains: Soya)

Not included in your delivery

600

Water

Nutritional information

/ per serving

Energy (kJ)1548 kJ

Energy (kcal)370 kcal

Fat5 g

of which saturates2 g

Carbohydrate40 g

of which sugars8 g

Protein42 g

Salt2 g

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

Utensils

•Knife

•Grill Pan

•Bowl

Instructions

Bring the water (amount 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 grate the garlic (or use a garlic press if you have one). 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, add your pork and coat 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 your remaining pork 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 the whites of your spring onion for 1 minute. Add your peppers 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. Tip: The pork is cooked when it is no longer pink in the middle.

Serve your sweet and sour pork with your bulgur wheat on the side. Sprinkle over the greens of your spring onion and enjoy!