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.
The quantities provided above are averages only.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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).
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.
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.
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.
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.
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!
