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Sweet & Sour Pork

Sweet & Sour Pork

with Bulgur Wheat

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This warming and hearty Sweet & Sour Pork with Bulgur is bursting full of flavours and make the perfect dinner night option, from HelloFresh.

Allergens:CeleryCereals 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

1 sachet

Vegetable Stock Powder


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

2 unit(s)

Spring Onion

2 unit(s)

Pork Loin Fillet

½ pot(s)


2 sachet

Rice Vinegar

2 sachet

Ketjap Manis


Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2121 kJ
Energy (kcal)507 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate74 g
of which sugars21.0 g
Protein38 g
Salt1.87 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Mixing Bowl
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the stock powder and bulgur wheat. Stir to dissolve the stock, bring back up to the boil, simmer for 1 minute, then pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Trim the spring onions then slice thinly. Keep the white and green parts separate.


Cut the pork into 2cm cubes. Sprinkle the cornflour into a mixing bowl and season with salt and pepper. Add the pork and toss to coat thoroughly. IMPORTANT: 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 the pork. Stir-fry until browned all over, 4-5 mins. Transfer to the lined plate to absorb any excess oil. Tip! Cook the pork in batches to make sure the meat 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, 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 pepper pieces until golden, 4-5 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, 2-3 mins. IMPORTANT: The pork is cooked when no longer pink in the middle. Taste and season with salt and pepper if needed and add a splash of water if the sauce is a bit thick. Serve the sweet and sour pork on top of the bulgur wheat and sprinkle over the greens of the spring onion. Enjoy!