Sweet and Sour Pork
over Hearty Bulgur
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Red Bell Pepper
Yellow Bell Pepper
Boneless Pork Chops
White Wine Vinegar
(Contains Soy, Wheat)
Not included in your delivery
Wash and dry all produce. Core, seed, and dice bell peppers into 1-inch pieces. Mince garlic. Thinly slice scallions. Chop pork into bite-sized pieces, and toss in a large bowl with cornstarch, salt, and pepper.
In a medium pot, bring 3 cups water and 1 stock concentrate to a boil. Once boiling, add bulgur. Cover and reduce to a low simmer. Cook until tender, about 15 minutes. Fluff with a fork, and season with salt and pepper.
In a small bowl, combine vinegar, remaining stock concentrate, 2 TBSP water, 4 TBSP soy sauce, and 4 TBSP sugar. Stir to combine.
Heat a thin layer of oil in a large pan over medium-high heat. Working in batches, add pork and cook until browned, 1-2 minutes per side. Remove from pan and set aside.
After pork is cooked, heat a large drizzle of oil in same pan over medium heat. Add garlic and scallions, and cook until softened, 1-2 minutes. Add bell peppers and cook until tender, 4-5 minutes. Season with salt and pepper.
Add pork and sauce to pan, and toss until sauce thickens, 1-2 minutes. Serve sweet and sour pork on a bed of bulgur.