with Rice, Pepper and Young Pea Pods
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Sweet and Sticky Pork Stir-Fry combines ketjap manis, Thai inspired spices and soy sauce to make a delicious sauce to toss with pork and veg.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Bell Pepper
1 unit(s)
British Pork Mince
240 grams
Young Pea Pods
80 grams
Thai Style Spice Mix
1 sachet(s)
Ketjap Manis
40 grams
Soy Sauce
10 milliliter(s)
Rice Vinegar
30 milliliter(s)
Sugar
1 tsp
Tomato Ketchup
2 tbsp
- Boil a half-full kettle.
- Pour it into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, chop the pepper into 2cm chunks.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pork mince, pepper, pea pods and Thai style spice mix (add less if you'd prefer things milder), 5-6 mins.
- Break up the pork as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir in the ketjap manis, soy, rice vinegar, sugar, ketchup (see pantry for both) and a splash of water.
- Simmer, 1 min. Remove from the heat.
- Taste and season with salt and pepper if needed.
- Share the rice between your bowls.
- Spoon over the sweet and sticky pork.
2965
kJ
Energy (kJ)
709
kcal
Energy (kcal)
26.7
g
Fat
9.7
g
of which saturates
86
g
Carbohydrate
22.9
g
of which sugars
5
g
Dietary Fibre
31.3
g
Protein
2.62
g
Salt
