In a pot, bring 250ml of water to a boil. Dissolve the vegetable stock in the water, then add the bulgur wheat. Bring it to a boil, then let it simmer for 1 minute.

Cover the pot with a lid and take it off the heat. Let it cook for 15 minutes.

Crush the garlic, dice the spring onion, and chop the pepper into cubes. Cut the pork into bite-sized chunks and coat them in cornflour.

Heat a frying pan on high, then add the pork. Fry for 8 minutes, then set aside once cooked.

Fry the pepper for 5 minutes, then add the garlic and spring onion whites. Cook for 1 minute. Mix the rice vinegar with a pinch of sugar, and mix the soy sauce with the remaining sugar.

Pour both liquids into the pan with the pepper and bring to a simmer. Return the pork to the pan and cook for 2-3 minutes.