Tip the bulgar into a heatproof bowl. Stir through a pinch of salt. Cover with boiling water bringing the level 1cm above the bulgar. Cover with cling film or a plate and set aside to absorb.
Zest and juice the lemon. Cut the pear into quarters, slice out the core and coarsely grate. Pop into a bowl with the lemon juice and zest to stop it going brown. Stir in ½ tbsp oil. This is your dressing.
Put a sieve over a bowl. Halve the pomegranate. Hold one half, cut-side down, in your hand over the sieve. Whack it with a wooden spoon to shake out the seeds and juice. Repeat with the other half. Reserve the seeds and juice for later.
Thinly slice the celery stick. Roughly chop half the watercress.
Rub a pinch of salt and pepper over the pork steaks. Heat a frying pan. Add in 1 tbsp oil and the pork steaks. Fry for 3-5 mins on each side till browned and cooked through.
Pour in the pomegranate juice. Bubble up, then remove from the heat.
Drain the bulgar wheat, if necessary. Fold the pear and lemon dressing through the bulgar. Add the celery, chopped watercress and most of the pomegranate seeds (save a few for garnishing).
Serve the pomegranate pork steaks with the jewelled bulgar and remaining watercress, scattered with a few extra pomegranate seeds.