Sweet and Sour Pork with Herbed Bulgur Wheat
Nutrition per serving
| Calories | 790 kcal |
| Protein | 50.4 g |
| Carbs | 77.4 g |
| Fats | 32.2 g |
| Saturated Fat | 5.2 g |
| Monounsaturated Fat | 21.2 g |
| Polyunsaturated Fat | 3.9 g |
| Sugars | 7.5 g |
| Fiber | 14.7 g |
| Sodium | 1,246 mg |
Ingredients
| Vegetable Stock Cube | |
| Bulgur Wheat | |
| Garlic | |
| Red Chilli Pepper | |
| Yellow Bell Pepper (capsicum) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Pork Tenderloin (fillet) | |
| Cornstarch (Corn flour) | |
| Vinegar, Rice | |
| Olive Oil | |
| Sweet Soy Sauce |
Preparations
1. Peel/dice the garlic.
1. Peel/dice the garlic.
2. Remove core/slice the pepper into bite-sized pieces.
3. Finely slice the spring onion and separate the white part from the green.
4. Slice the pork into bite-sized pieces. Place in a bowl with a pinch of salt and pepper. Sprinkle over the corn flour and mix to evenly coat the pork.
Cooking Instructions
1. Bring 480ml of water to boil with the stock pot and stir to dissolve. Add the bulgur wheat, cover with the lid, remove from heat and set aside for about 20 minutes until liquid absorbs. Use a fork to fluff up and break up the grains.
1. Bring 480ml of water to boil with the stock pot and stir to dissolve. Add the bulgur wheat, cover with the lid, remove from heat and set aside for about 20 minutes until liquid absorbs. Use a fork to fluff up and break up the grains.
2. Heat a tbsp of olive oil in a frying pan over high heat. Add the pork and cook for about 3 minutes until browned all over. Transfer to a kitchen paper lined plate.
3. In a bowl, mix, ½ a tbsp of the vinegar, ¾ tbsp of the sweet soy sauce, 1 tbsp of sugar and stir to dissolve.
4. Wipe the pan clean and return to medium-high heat with a tbsp of olive oil. Add the white part of the spring onion with the garlic and cook for 30 seconds before adding the pepper and continue to cook for 3 minutes. Stir in the sweet soy sauce/vinegar mixture and bring to a gentle simmer.
5. Add the cooked pork to the pan and cook for a final minute, then season with salt and pepper to taste.
6. Serve in a bowl on top of the bulgur wheat with the green part of the spring onion sprinkled over the top.