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Sweet & Sour Pork

Sweet & Sour Pork

with Cracked Bulgur Wheat

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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!

Tags:Calorie Smart
Allergens:CelerySulphitesCereals containing glutenSoya

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

150 grams

Bulgur Wheat

(ContainsCereals containing gluten)

1 clove

Garlic Clove

1 unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

3 unit(s)

Spring Onion

2 unit(s)

Pork Loin Fillet

1 tbsp


1 tbsp

Rice Vinegar

1.5 tbsp

Ketjap Manis


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate79 g
of which sugars17.0 g
Protein38 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Frying Pan
Kitchen Paper
Small Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the vegetable stock pot, stir to dissolve then add the bulgur wheat. Cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the wheat. TIP: If the bulgur is ready before everything else, don't worry, it will wait!


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


Cut the pork into bite-sized cubes. Sprinkle the cornflour into a mixing bowl and add a generous pinch of salt and a good grind of black pepper. Add the pork and toss to coat thoroughly. TIP: Remember to wash your hands 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 with a sprinkling of sugar (if you have some). Stir until the sugar has dissolved and 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 the whites of the spring onion. Cook for another minute. Stir in the vinegar mixture and the ketjap manis 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, for 2-3 mins. TIP: The pork is cooked when it is no longer pink in the middle. Taste and season with more salt and black pepper if needed. Serve the sweet and sour pork alongside the bulgur wheat and sprinkle over the greens of the spring onion. Enjoy!