Fakeaway recipe for sweet and sticky Chinese pork with rice

Who needs a takeaway, when this easy ‘fakeaway’ dish is so quick and tasty.
Picture: GoustoPicture: Gousto
Picture: Gousto

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.


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



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Add 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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Once 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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Add 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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Garnish 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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