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: 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.

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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

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

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

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

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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