Sweet and Sour Pork
with Pineapple, Snow Peas, and Bell Pepper over 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, 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.
Veggie Stock Concentrate
Red Bell Pepper
Boneless Pork Chops
White Wine Vinegar
(Contains Soy, Wheat)
Not included in your delivery
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.