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Sweet and Sour Pork

Sweet and Sour Pork

with Pineapple, Snow Peas, and Bell Pepper over Bulgur

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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, 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.

Allergens:WheatSoy

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

2

Veggie Stock Concentrate

1.5

Bulgur Wheat

(ContainsWheat)

2

Garlic

2

Red Bell Pepper

8

Snow Peas

2

Scallions

24

Boneless Pork Chops

2

Cornstarch

2

White Wine Vinegar

2

Pineapple

4

Soy Sauce

(ContainsWheat, Soy)

Not included in your delivery

4

Vegetable Oil

1

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat16 g
Saturated Fat4.5 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber12 g
Protein47 g
Cholesterol95 mg
Sodium550 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
Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

Once stock is boiling, add bulgur to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 15 minutes.

3

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.

4

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.

5

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.

6

Fluff bulgur with a fork. Season with salt and pepper. Divide between plates. Top with stir-fry and serve.