Sweet & Sticky Pork and Pepper Stir-Fry
with Pepper, Bulgur Wheat and Spring Onion
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! Here, cornflour helps thicken the ketjap manis sauce to coat the diced pork and pepper pieces to transform them into a deliciously sticky topping for the bulgur. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
1 unit(s)
Spring Onion
2 unit(s)
British Pork Loin Steaks
10 grams
Cornflour
30 milliliter(s)
Rice Vinegar
50 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Tomato Ketchup
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into 2cm pieces.
Halve, peel and chop the onion into 2cm chunks.
Trim and thinly slice the spring onion.
Cut the pork into 2cm chunks.
Sprinkle the cornflour into a large bowl and season with salt and pepper.
Add the pork and toss to coat thoroughly. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork and stir-fry for 2-3 mins. Reduce the heat to medium and stir-fry until browned all over and cooked through, an additional 4-6 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Once the pork is cooked, transfer to a plate lined with kitchen paper to absorb any excess fat.
Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil.
Once hot, add the pepper and onion chunks and stir-fry until golden, 4-5 mins.
Add the pork back into the pan along with the garlic and stir-fry, 1 min more.
Stir the rice vinegar, ketjap manis, ketchup, sugar and water for the sauce (see pantry for all three amounts) into the pan.
Simmer until the sauce has thickened, 2-3 mins.
Taste and season with salt and pepper if needed. Remove from the heat. TIP: The sauce should be sticky, but add a splash more water if you'd like.
When everything's ready, fluff up the bulgur wheat with a fork and share between your bowls.
Top with the sticky pork and sprinkle over the spring onion to finish.
Enjoy!
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