Honey and Toasted Sesame Pork Rice Bowl
with Pak Choi
- Soya
- Cereals containing gluten
- Sesame
- Nuts
- Peanut
- May contain traces of allergens
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.
Ingredients
1
Pak Choi
1
Garlic Clove
½
Lime
150
Jasmine Rice
240
British Pork Mince
120
Sliced Carrot and Cabbage 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 be present: Nuts, Peanut)
Not included in your delivery
75
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-salty sauce is a real highlight, with honey, ketjap manis, and sesame seeds combining beautifully. Some find the soy sauce dominates, so adjust to taste.
- Ease of prep: This is a genuinely quick and straightforward cook, with most finding it easy to pull together on a busy weeknight.
- Suggestions: If the sauce tastes too salty, reduce the soy sauce slightly; adding a squeeze of extra lime can help balance the sweetness. A pinch of chilli or a handful of cashews are popular additions for extra depth.
- Next-day meals: Leftovers keep well and are just as tasty the following day, making this a great option for next-day lunches.
- Portions: Some felt the meat portion was on the small side relative to the rice; consider reducing the rice slightly or supplementing with extra vegetables to balance the bowl.
