Sweet-and-Sour Pork
over Bulgur Wheat
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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
Utensils
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!
