Honey and Toasted Sesame Pork Rice Bowl
with Pak Choi
Looking for a quick and tasty midweek dinner option? Try cooking up our Honey and Toasted Sesame Pork Rice Bowl in just 20 minutes for a delicious and speedy meal.
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
Pak Choi
1
Garlic Clove
½
Lime
150
Jasmine Rice
240
Pork Mince
120
Coleslaw Mix
15
Ginger Puree
50
Ketjap Manis
(Contains Soya)
15
Honey
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
5
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
75
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.
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 and set aside.
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, water for the sauce (see pantry for amount) and half the sesame seeds 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, 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 sesame pork.
b) Finish by sprinkling with the remaining sesame seeds.
c) Serve with any remaining lime wedges for squeezing over.
Enjoy!
