Sticky Honey Pork Rice Bowl
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Sticky Honey Pork Rice Bowl

Sticky Honey Pork Rice Bowl

with Pak Choi

This Sticky Honey Pork Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Rapid
Family Friendly
Allergens:
Soya
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

½ unit(s)

Lime

150 grams

Jasmine Rice

240 grams

British Pork Mince

120 grams

Coleslaw Mix

15 grams

Ginger Puree

50 grams

Ketjap Manis

(Contains Soya)

15 grams

Honey

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3076 kJ
Energy (kcal)735 kcal
Fat26.7 g
of which saturates9.8 g
Carbohydrate93.3 g
of which sugars25.6 g
Protein32.5 g
Salt3.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Saucepan
Lid
Sieve
Bowl
Pan

Instructions

Get Prepped
1

a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

c) Peel and grate the garlic (or use a garlic press).

d) Cut the lime into wedges (see ingredients for amount).

Cook the Rice
2

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Brown the Pork
3

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

d) Once cooked, transfer the pork to a bowl.

Time to Stir-Fry
4

a) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

b) Once hot, add the pak choi and coleslaw mix. Stir-fry until just tender, 4-5 mins.

c) Add the cooked pork back into the pan.

d) Stir in the garlic and ginger puree. Cook until fragrant, 1-2 mins.

Sauce Things Up
5

a) Add the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Cook until the sauce has thickened, 2-3 mins.

c) Taste and season with salt, pepper and a squeeze of lime juice from a lime wedge, adding a splash of water if it's a little too thick.

Serve
6

a) When ready, share the rice between your bowls and top with the sticky honey pork.

b) Serve with any remaining lime wedges for squeezing over.

Enjoy!