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Sticky Pork

Sticky Pork

with Red & Yellow Peppers & Basmati Rice

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Scrap the takeaway plans and opt for the real deal with tonight’s mouth wateringly delicious sweet and sour pork. Full on flavour on the table in 20 minutes. What are you waiting for? Crunchy veggies, succulent pork, noodles and a glossy sweet and sour sauce to boot , this dish is bursting with ingredients you can’t help but love.


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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ sachet

Vegetable Stock Powder


150 grams

Basmati Rice

1 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

2 unit(s)

Spring Onion

2 unit(s)

Pork Steak

½ pot(s)


1 sachet

Rice Vinegar

1 sachet

Ketjap Manis


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate74 g
of which sugars17.0 g
Protein38 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Mixing Bowl
Frying Pan
Kitchen Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, peel and grate the garlic (or use a garlic press). Halve the peppers and discard the core and seeds. Chop into small pieces. Trim the spring onions and thinly slice.


Chop the pork into bite-sized chunks. Put the cornflour in a mixing bowl and add a generous pinch of salt and pepper. Add the pork and toss to coat thoroughly. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!


Heat a splash of oil in a frying pan over high heat. Line a plate with some kitchen paper. When the pan is hot, add half the pork. Stir-fry until browned, 4 mins. Transfer to the lined plate to absorb any excess oil. Add a little more oil to the pan and fry the remaining pork in the same way. tTIP: Stir-frying the pork in batches means it gets crispy and doesn't stew.


In a small bowl, mix the rice vinegar and ketjap manis with a pinch of sugar (if you have some), then set aside. Wash the frying pan you used for the pork, add a splash of oil and put it on medium heat. Stir-fry the peppers for 4 mins. Add the garlic and half the spring onion. Cook for another minute. Stir in the vinegar mixture and bring to a simmer.


Return the pork to the pan and stir thoroughly. Continue cooking until the pork is piping hot and cooked through, 2-3 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Taste and season with more salt and pepper if needed. Serve the sweet and sour pork on top of the couscous and sprinkle over the remaining spring onion. Enjoy!