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.
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
2 unit
Veggie Stock Concentrate
1.5 cup
Bulgur Wheat
(Contains Wheat)
2 clove
Garlic
2 unit
Red Bell Pepper
1 unit
Yellow Bell Peppers
2 unit
Scallions
24 ounce
Boneless Pork Chops
2 tablespoon
Cornstarch
2 tablespoon
White Wine Vinegar
2 ounce
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
5 teaspoon
Olive Oil
4 tablespoon
Sugar
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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.
