Fakeaway recipe for sweet and sticky Chinese pork with rice
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You'll stir-fry fresh ginger, five-spice and pork mince with crunchy yellow pepper and mange tout in a sweet, sticky sauce. Sprinkle with toasted sesame seeds and fresh chilli for a bit of a kick.
Jordan’s Top Tip: To easily peel ginger, just use a teaspoon to scrape the skin. It’ll come off really easily and you’ll waste less of the ginger root inside.
Ingredients
For 2 people (double for 4)
1 red chilli
1 yellow pepper
15g fresh root ginger
1 spring onion
1 tsp five-spice mix
80g mange tout
250g british pork mince
130g basmati rice
1/2 knorr chicken stock cube †
1 soy sauce sachet (15ml) †
1 rice vinegar sachet (15ml)
1 toasted sesame seed sachet (5g) †
1 tomato paste sachet (16g)
3g cornflour
Sugar
Method
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Hide AdAdd the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, boil a kettle
Meanwhile, heat a large, dry, wide-based pan (preferably non-stick), over a medium-high heat
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Hide AdOnce hot, add the pork mince and cook for 8-10 min, breaking it into large bite-sized pieces, until browned and starting to crisp and caramelise
Meanwhile, deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
Chop the mange tout in half
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Dissolve 1/2 [1] Knorr chicken stock cube and the tomato paste in 150ml [250ml] boiled water
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Hide AdAdd the soy sauce, rice vinegar, cornflour and 1 tbsp [2 tbsp] sugar and whisk to combine – this is your stock
Once the pork mince is done, add the chopped pepper and mange tout and cook for 2-3 min or until starting to soften
Once starting to soften, add the chopped ginger and five-spice mix to the pan and cook for a further 1-2 min or until fragrant
Once fragrant add the stock and cook for 2-5 min or until the sauce is glossy and thickened
Meanwhile, trim, then slice the spring onion[s] finely
Finely slice the red chilli[es]
Serve the sticky Chinese pork over the cooked basmati rice
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Hide AdGarnish with the chopped spring onion, sliced chilli (can't handle the heat? Go easy!) and toasted sesame seeds
Recipe courtesy of gousto.co.uk
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