Sweet and Sour Pork and Rice
with Pineapple and Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Sweet and Sour Pork and Rice in just 20 minutes for a delicious and speedy meal.
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
150
Jasmine Rice
1
Green Pepper
(May contain Celery)
1
Echalion Shallot
1
Pineapple Rings
2
Garlic Clove
240
British Pork Mince
30
Rice Vinegar
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
4
Tomato Ketchup
½
Sugar
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) 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, halve, peel and chop the shallot into small pieces.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) When the oil is hot, add the pork mince and shallot. Cook until browned, 4-5 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Season with salt and pepper.
a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
b) Remove the pineapple from the tin (see ingredients for amount), keeping all the juice for later. Cut into small chunks.
c) Peel and grate the garlic (or use a garlic press).
d) Roughly chop the peanuts.
a) Pour the pineapple juice into a small bowl.
b) Add the rice vinegar, soy, ketchup and sugar (see ingredients for both amounts).
c) Stir to combine, then set aside.
a) Add the pepper and garlic to the mince pan. Cook until softened slightly, 4-5 mins.
b) Stir in the sauce and chopped pineapple, then bring to the boil. Cook until slightly thickened, stirring frequently, 3-5 mins.
c) Remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Taste and season with salt and pepper if needed.
a) Fluff up the rice with a fork, then share between your bowls.
b) Top with the sweet and sour pork, spooning over all the sauce from the pan.
c) Finish with a sprinkling of peanuts.
Enjoy!
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