Sweet-and-Sour Pork

Name: Sweet-and-Sour Pork over Bulgur Wheat
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 4 clove Garlic; 2 unit Red Bell Pepper; 1 unit Yellow Bell Peppers; 4 unit Scallions; 24 ounce Boneless Pork Chops; 2 tablespoon Cornstarch; unit Salt; unit Pepper; 2 unit Veggie Stock Concentrate; 1.5 cup Bulgur Wheat; 4 tablespoon Sugar; 2 tablespoon Olive Oil

over Bulgur Wheat

Recipe Development TeamPublished on June 28, 2016

3.5

(3.2K customers rated)

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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

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 clove

Garlic

2 unit

Red Bell Pepper

1 unit

Yellow Bell Peppers

4 unit

Scallions

24 ounce

Boneless Pork Chops

2 tablespoon

Cornstarch

2 unit

Veggie Stock Concentrate

1.5 cup

Bulgur Wheat

(Contains: Wheat)

Not included in your delivery

unit

Salt

unit

Pepper

4 tablespoon

Sugar

2 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories580 kcal

Energy (kJ)2426.7 kJ

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

•Large Bowl

•Fork

•Pot

•Small Bowl

•Large Pan

Instructions

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.

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.

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.

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.

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.

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!