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Sweet & Sticky Pork

Sweet & Sticky Pork

with Pepper, Bulgur Wheat and Spring Onion

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

Tags:
Under 650 calories
WeightWatchers
Allergens:
Celery
Cereals containing gluten
Soya

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.

Preparation Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

10

Vegetable Stock Paste

(Contains Celery)

2

Pork Loin Steaks

120

Bulgur Wheat

(Contains Cereals containing gluten)

1

Garlic Clove

2

Spring Onion

10

Cornflour

30

Rice Vinegar

1

Bell Pepper

(May contain Celery)

50

Ketjap Manis

(Contains Soya)

Not included in your delivery

240

Water for the Bulgur

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Nutritional information

Energy (kcal)511 kcal
Energy (kJ)2140 kJ
Fat7.2 g
of which saturates2.2 g
Carbohydrate77.5 g
of which sugars19.9 g
Protein37.7 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Garlic Press
Bowl
Grill Pan
Paper Towel

Instructions

Cook the Bulgur Wheat
1

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.

Get Prepped
2

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 and thinly slice the spring onions. Keep the white and green parts separate.

Coat the Pork
3

Cut the pork into 2cm chunks.
Sprinkle the cornflour into a bowl and season with salt and pepper, then mix well.
Add the pork and toss to coat thoroughly. IMPORTANT: Wash your hands and equipment after handling raw meat.

Get Frying
4

Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the pork and stir-fry for 2-3 mins. Reduce the heat to medium and stir-fry until browned all over and cooked through, another 4-6 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Once cooked, transfer the pork to a plate lined with kitchen paper to absorb any excess fat.

Bring on the Veg
5

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 pepper and stir-fry until golden, 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.

Finish and Serve
6

Return the pork to the pan and stir to coat well in the sauce. Cook until piping hot, 2-3 mins.
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!