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, bell peppers, and sweet pineapple for a flavor-forward variation that feels perfectly fresh. Served over a bed of hearty bulgur, it’s got all the elements of a convenient weeknight stir-fry recipe that you’ll want to keep in your back pocket.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
Veggie Stock Concentrate
Red Bell Pepper
Boneless Pork Chops
White Wine Vinegar
Soy Sauce(ContainsSoy, Wheat)
Wash and dry all produce. Bring 3 cups water and 1 stock concentrate to a boil in a medium pot. Core, seed, and dice bell peppers into 1-inch pieces. Trim any stems from snow peas. Mince garlic. Trim, then thinly slice scallions. Drain pineapple, reserving 1 TBSP juice.
Once stock is boiling, add bulgur to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 15 minutes.
Meanwhile, stir together vinegar, remaining stock concentrate, reserved pineapple juice, soy sauce, 2 TBSP water, and 1 TBSP sugar in a small bowl until sugar dissolves.
Cut pork into bite-sized pieces, then toss in a large bowl with cornstarch, salt, and pepper until coated all over. Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, shake off any excess cornstarch from pork, then add to pan. Cook until browned, 1-2 minutes per side. Remove from pan and set aside.
Heat a large drizzle of oil in same pan over medium heat. Add garlic and scallions. Cook, tossing, until softened, 1-2 minutes. Add bell peppers, snow peas, and pineapple. Cook, tossing, until browned and tender, 4-5 minutes. Season with salt and pepper. Return pork to pan along with sauce. Give it a stir, then let cook until sauce thickens and pork is cooked through, 1-2 minutes.
Fluff bulgur with a fork. Season with salt and pepper. Divide between plates. Top with stir-fry and serve.