Sweet and Sour Pork with Bulgur Wheat
Nutrition per serving
| Calories | 453 kcal |
| Protein | 30.4 g |
| Carbs | 57.5 g |
| Fats | 12.2 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 7.5 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 8.5 g |
| Fiber | 12.4 g |
| Sodium | 979 mg |
Ingredients
| Vegetable Stock Cube | |
| Green Bell Pepper (capsicum) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Cornstarch (Corn flour) | |
| Vinegar, Rice | |
| Soy Sauce (tamari) | |
| Bulgur Wheat | |
| Garlic | |
| Pork Tenderloin (fillet) | |
| Olive Oil | |
| Olive Oil | |
| Brown Sugar |
Preparations
1. Peel and dice garlic.
1. Peel and dice garlic.
2. Core peppers and slice into bite-sized pieces.
3. Thinly slice spring onions.
4. Slice the pork into small cubes, season salt, pepper and coat in cornflour.
Cooking Instructions
1. Bring 150ml of water with the vegetable stock pot to boil. Remove from heat, add the bulgur wheat, cover pot and set aside for 25 minutes until liquid absorbs.
1. Bring 150ml of water with the vegetable stock pot to boil. Remove from heat, add the bulgur wheat, cover pot and set aside for 25 minutes until liquid absorbs.
2. Meanwhile, heat ½ a teaspoon of olive oil oil in a frying pan over high heat.
3. Add the pork and cook until browned.
4. Remove onto kitchen paper to drain and set aside.
5. Combine the soy sauce, vinegar and sugar in a small bowl and set aside.
6. Heat ½ a tbsp. of olive oil in a frying pan. Add the garlic, white part of the spring onion and cook for 30 seconds.
7. Add the peppers and cook for a further 2-3 minutes until tender.
8. Stir in the soy sauce mixture and bring to a gentle simmer
9. Add the cooked pork, combine well and cook for a final 2 minutes.
10. Serve in a bowl with bulgur wheat on the side with a sprinkle of the spring onions