Wash and dry all produce. Core, seed, and dice the bell peppers into 1-inch pieces. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Chop the pork into bite-sized pieces. Toss in a large bowl with the cornstarch. Season with salt and pepper.

Cook the bulgur: In a medium pot, bring 1 1/2 cups water and half the stock concentrate to a boil. Once boiling, add the bulgur. Cover and reduce to a low simmer for about 15 minutes, until tender. Fluff with a fork. Season with salt and pepper.

Make the sauce: In a small bowl, combine 1 Tablespoon vinegar, the remaining stock concentrate, 1 Tablespoon water, 2 Tablespoons soy sauce, and 2 Tablespoons sugar. Stir to combine.

Heat a thin layer of oil in a large pan over medium-high heat. Working in batches, add the pork to the pan. Cook 1-2 minutes per side, until browned. Remove from pan and set aside.

When all the pork is cooked, heat a drizzle of oil in the same pan over medium heat. Add the garlic and scallion whites to the pan. Cook 1-2 minutes, until softened. Add the bell peppers to the pan. Cook, tossing, for 4-5 minutes, until tender. Season with salt and pepper.

Finish and serve: Add the pork and sauce to the pan. Toss 1-2 minutes, until the sauce thickens. Serve the sweet-and-sour pork on a bed of bulgur wheat and garnish with the scallion greens. Enjoy!