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Sweet & Sticky Pork

Sweet & Sticky Pork

with Green Beans, Bulgur Wheat and Spring Onion

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This delicious Sweet & Sticky Pork has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
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

10 grams

Vegetable Stock Paste


120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

150 grams

Green Beans

2 unit(s)

Spring Onion

2 unit(s)

Pork Steak

10 grams


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)2113 kJ
Energy (kcal)505 kcal
Fat7.2 g
of which saturates2.2 g
Carbohydrate74.3 g
of which sugars17.8 g
Protein38.2 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Mixing Bowl
Frying Pan
Kitchen Shears
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Pour the water for the bulgur wheat (see ingredients for amount) into a large saucepan, stir in the veg stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. 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).
Trim the green beans and chop into 2cm pieces.
Trim and thinly slice the spring onions. Keep the white and green parts separate.


Cut the pork into 2cm chunks.
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 and equipment after handling raw meat.


Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pork and stir-fry until browned all over, 4-5 mins. TIP: Cook in batches if necessary - you want the pork to fry, not stew.
Meanwhile, line a plate with kitchen paper. Once the pork is browned, transfer to the plate to drain.


In a small bowl, mix the rice vinegar with a pinch of sugar (if you have any), then set aside.
Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until softened, 4-5 mins.
Add the garlic and the whites of the spring onions, then cook for 1 min more. Stir in the vinegar mixture and ketjap manis, then bring to a simmer.


Return the pork to the pan and stir to coat well. Cook until 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. Add a splash of water if the sauce is a little thick.
When ready, fluff up the bulgur wheat with a fork and spoon into your bowls. Top with the sticky pork and sprinkle over the greens of the spring onion to finish. Enjoy!