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Sweet and Sour Pork

Sweet and Sour Pork

with Bell Peppers and Jasmine Rice

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There’s something about sweet-and-sour sauce that keeps us coming back again and again (and again). This time, we’ve tossed it with crispy golden-brown pork and bell peppers for a flavor-forward variation that feels perfectly fresh. Served over a bed of jasmine rice, it’s got all the elements of a convenient and speedy weeknight stir-fry recipe that you’ll want to keep in your back pocket.

Tags:Gluten-free
Allergens:SoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Jasmine Rice

2 unit

Bell Pepper

2 clove

Garlic

2 unit

Scallions

12 ounce

Pork Chops

1 tablespoon

Cornstarch

3 teaspoon

White Wine Vinegar

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 tablespoon

Sugar

7 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate87 g
Sugar17 g
Dietary Fiber4 g
Protein44 g
Cholesterol90 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Paper Towel
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Place 1¼ cups water, rice, and a pinch of salt in a small pot and bring to a boil. Once boiling, cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

2

Wash and dry all produce. Core and seed bell peppers, then cut into 1-inch squares. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Cut pork into bite-sized pieces, then pat dry with a paper towel. Transfer pork to a large bowl, then add cornstarch and toss to coat. Season with salt and pepper.

3

Combine 1 TBSP vinegar (we sent more), soy sauce, stock concentrate, 1 TBSP water, and 2 TBSP sugar in a small bowl, stirring to dissolve sugar. Set aside.

4

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Add pork to pan. (TIP: Don’t overcrowd the pan with pork. Work in batches if your pan isn’t big enough to fit it all easily.) Cook, tossing occasionally, until browned on surface, 5-8 minutes. Remove from pan and set aside.

5

Heat a drizzle of oil in same pan over medium heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Add bell peppers and cook, tossing, until tender, 4-5 minutes. Toss in garlic and cook until fragrant, 1-2 minutes more. Season with salt and pepper.

6

Stir pork and sauce into pan with bell peppers. Cook, stirring, until sauce thickens, 1-2 minutes. Divide rice between plates, then top with pork and peppers. Garnish with scallion greens and serve.