Sticky Honey Pork Rice Bowl
with Pak Choi
- Soya
- Cereals containing gluten
This Sticky Honey Pork Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
½ unit(s)
Lime
150 grams
Jasmine Rice
240 grams
British Pork Mince
120 grams
Sliced Carrot and Cabbage Mix
15 grams
Ginger Puree
50 grams
Ketjap Manis
(Contains: Soya)
15 grams
Honey
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
75 milliliter(s)
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 (see ingredients for amount).
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.
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 and water for the sauce (see pantry for amount) 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 from a lime wedge, 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 pork.
b) Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey, soy, and ketjap manis combination delivers a satisfying sweet-savoury depth, with the lime adding a welcome brightness. Some find the dish a touch too sweet or salty, so consider adjusting the sauce quantities to suit your taste.
- Ease of prep: This is a genuinely quick and straightforward midweek meal, with minimal prep and simple steps that are easy to follow even on busy evenings.
- Suggestions: Add water to the sauce before the other ingredients to prevent sticking, and use less water overall for a stickier result. If the sauce is slow to thicken, a little cornstarch can help speed things up.
- Next-day meals: Leftovers keep well and make a great next-day lunch, though the pak choi is best eaten on the day of cooking as it softens quickly.
- Customisation: Some cooks add extra vegetables such as peppers, spring onions, or broccoli to bulk out the dish, and a handful of chilli flakes can add welcome depth if you prefer bolder flavours.
- Portions: A few reviewers felt the topping-to-rice ratio was slightly off; cooking a little less rice or adding extra veg helps balance the bowl.
