Sweet & Sour Pork

Name: Sweet & Sour Pork with Bulgur Wheat
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 240 Water for the Bulgur; 1 Vegetable Stock Powder; 120 Bulgur Wheat; 1 Garlic Clove; 1 Red Pepper; 2 Spring Onion; 2 Pork Loin Fillet; ½ Cornflour; 2 Rice Vinegar; 2 Ketjap Manis

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:

Celery

•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 amount

Vegetable Stock Powder

(Contains: Celery)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Garlic Clove

Red Pepper

Spring Onion

Pork Loin Fillet

Cornflour

Rice Vinegar

Ketjap Manis

(Contains: Soya)

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kJ)2121 kJ

Energy (kcal)507 kcal

Fat6 g

of which saturates2 g

Carbohydrate74 g

of which sugars21 g

Protein38 g

Salt1.9 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Garlic Press

•Grater

•Knife

•Mixing Bowl

•Grill Pan

•Paper Towel

•Bowl

Instructions

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!