Huli Huli Pork with Bulgur and Peanuts

Get your pan nice and hot to cook the pork. It gives a good colour and flavour to the meat and helps to prevent sticking.

Fresh Start Lite 20
Huli Huli Pork with Bulgur and Peanuts

This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 20, 2018.


  • 150g bulgur wheat
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar


  • 1 brown onion
  • 1 Palermo capsicum
  • 1 baby bok choy
  • 1 carrot
  • 1 clove garlic
  • 1 tsp cornflour
  • ½ cup chicken stock
  • 2 tsp oil
  • 550g lean pork strips
  • 1 Tbsp finely grated ginger
  • 150g huli huli sauce


  • 3 Tbsp coriander
  • 40g chopped peanuts
  • 1 Bring a half full kettle to the boil.
  • 2 Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
  • 3 Prepare vegetables. Thinly slice onion, capsicum and bok choy; cut carrot in half lengthways and thinly slice; mince garlic. In a small bowl mix together cornflour and stock. Set all aside.
  • 4 Heat 1 teaspoon oil in a large fry-pan on high heat. Pat pork dry and add to pan. Cook pork, without stirring, for 1-2 minutes before adding garlic and ginger. Stir-fry a further 1-2 minutes, until pork is just cooked. Remove from pan and set aside. Reserve pan.
  • 5 Heat 1 teaspoon oil in reserved pan on high heat. Stir-fry onion, capsicum and carrot for 3-4 minutes, until tender. Add huli huli sauce and stock/cornflour mixture. Cook for about 1 minute, until sauce is thickened slightly. Add bok choy, pork (and any resting juices) to pan. Stir to combine and season.
  • 6 Once bulgur is cooked, add sesame oil and vinegar, stir to combine and season to taste.
  • 7 Chop coriander.
  • 8 To serve, spoon bulgur into bowls. Top with huli huli pork and sprinkle over coriander and peanuts.
  • SERVES 4

Nutritional Information

  • Energy: 1812 kj / 433 kcal
  • Protein: 37.6g
  • Carbohydrate: 35.6g
  • Fat: 14.1g


  • Pantry staple

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