Sticky Honey Pork Rice Bowl
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Sticky Honey Pork Rice Bowl

Sticky Honey Pork Rice Bowl

with Pak Choi

Family Friendly
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Garlic Clove

½ unit(s)


150 grams

Jasmine Rice

240 grams

Pork Mince

15 grams

Ginger Puree

50 grams

Ketjap Manis

(Contains Soya)

15 grams


15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

80 grams

Tenderstem Broccoli

120 grams

Coleslaw Mix

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3110 kJ
Energy (kcal)743 kcal
Fat26.9 g
of which saturates9.8 g
Carbohydrate93.3 g
of which sugars25.4 g
Protein33.2 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Medium Bowl
Large Frying Pan



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 0.25 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.