Sweet & Sour Pork
with Cracked Bulgur Wheat
High in fibre and protein and low on the glycaemic index, bulgur wheat is a great 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 normally expect to find with rice. Try it - we think you'll love the change!
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
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
150
Bulgur Wheat
(Contains Cereals containing gluten)
1
Garlic Clove
1
Red Pepper
½
Yellow Pepper
3
Spring Onion
2
Pork Loin Fillet
1
Cornflour
1
Chinese Rice Vinegar
(Contains Sulphites)
2
Ketjap Manis
(Contains Soya)
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Put the water (amount specified in the ingredient list) in a large saucepan with the vegetable stock pot and bring to the boil. Stir to make sure the stock pot has dissolved. Take the pan off the heat and pour in the bulgur wheat. Pop on a lid and let it rest until the wheat has completely absorbed the liquid, 15 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve, then remove the core from the peppers. 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. Remember to wash your hands afterwards! Sprinkle the cornflour onto a plate and season with a generous pinch of salt and a good grind of black pepper. Add the pork and toss to coat thoroughly.
Put a splash of oil in a frying pan over high heat. Line a plate with kitchen paper. When the pan is hot, add half the pork. Stirfry until browned, 4 mins. Transfer to the lined plate to absorb any excess oil, then add a little more oil to the pan and fry the remaining pork in the same way. TIP: Frying the pork in batches means it gets crisp and doesn't stew.
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 you used for the pork, add another splash of oil and put it on medium heat. Stir-fry the peppers for 4 mins. 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 sweet and sour pork on top of the bulgur wheat. Sprinkle over the greens of the spring onion and enjoy!
