Huli Huli Pork with Bulgur and Peanuts

Steps

1. Bring a half full kettle to the boil.
2. Add bulgur and a pinch of salt to a small, heatproof 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 and capsicum; cut broccoli into very small florets (or dice 1cm); cut carrot in half lengthways and thinly slice. In a small bowl mix together cornflour and stock. Set all aside.
4. Heat half the oil a medium fry-pan on high heat. Pat pork dry and add to pan. Cook pork, without stirring, for 1-2 minutes. Then add garlic and ginger paste and cook, stirring, for about 1 minute, until pork is almost cooked. Remove from pan and set aside.
5. Return pan to same heat with remaining oil. Stir-fry onion, capsicum, broccoli and carrot for 3-4 minutes, until tender. Add huli huli sauce and stock/cornflour mixture. Cook for 30-60 seconds, until sauce has thickened slightly. Add pork and any resting juices back to pan. Toss to combine and season to taste.
6. Once bulgur is cooked and drained, combine with sesame oil and vinegar. Season to taste.
7. Chop coriander.
8. To serve, spoon bulgur into a bowl. Top with huli huli pork and sprinkle over coriander and peanuts.