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Sweet-and-Sour Pork

Sweet-and-Sour Pork

over Bulgur Wheat

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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 hearty bulgur for a healthier spin on a takeout favorite.

Allergens:Wheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

Garlic

2 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

4 unit

Scallions

24 ounce

Boneless Pork Chops

2 tablespoon

Cornstarch

2 unit

Veggie Stock Concentrate

1.5 cup

Bulgur Wheat

(ContainsWheat)

Not included in your delivery

unit

Salt

unit

Pepper

4 tablespoon

Sugar

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2426.7200000000003 kJ
Calories580 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate68 g
Sugar18 g
Dietary Fiber12 g
Protein49 g
Cholesterol95 mg
Sodium843 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
Large Bowl
Fork
Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Core, seed, and dice the bell peppers into 1-inch pieces. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Chop the pork into bite-sized pieces. Toss in a large bowl with the cornstarch. Season with salt and pepper.

2

Cook the bulgur: In a medium pot, bring 3 cups water and 1 stock concentrate to a boil. Once boiling, add the bulgur. Cover and reduce to a low simmer for about 15 minutes, until tender. Fluff with a fork. Season with salt and pepper.

3

Make the sauce: In a small bowl, combine 2 Tablespoons vinegar, 1 stock concentrate, 2 Tablespoons water, 4 Tablespoons soy sauce, and 4 Tablespoons sugar. Stir to combine.

4

Heat a thin layer of oil in a large pan over medium-high heat. Working in batches, add the pork to the pan. Cook 1-2 minutes per side, until browned. Remove from pan and set aside.

5

When all the pork is cooked, heat a large drizzle of oil in the same pan over medium heat. Add the garlic and scallion whites to the pan. Cook 1-2 minutes, until softened. Add the bell peppers to the pan. Cook, tossing, for 4-5 minutes, until tender. Season with salt and pepper.

6

Finish and serve: Add the pork and sauce to the pan. Toss 1-2 minutes, until the sauce thickens. Serve the sweet-and-sour pork on a bed of bulgur wheat and garnish with the scallion greens. Enjoy!