Name: Sticky Pork Stir Fry and Jasmine Rice with Radish Salad
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 100 grams Jasmine Rice; 1 unit(s) Bell Pepper; ½ unit(s) Lime; ½ unit(s) Cucumber; 240 grams British Pork Mince; 15 grams Ginger, Garlic & Lemongrass Puree; 100 grams Teriyaki Sauce; 1 pinch Chilli Flakes; 300 milliliter(s) Water for the Rice; ½ tsp Sugar

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Recipes

Sticky Pork Stir Fry and Jasmine Rice

with Radish Salad

Recipe Development TeamPublished on July 03, 2025

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Allergens:

Soya

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

100 grams

Jasmine Rice

1 unit(s)

Bell Pepper

½ unit(s)

Lime

½ unit(s)

Cucumber

(May contain traces of: Celery)

240 grams

British Pork Mince

15 grams

Ginger, Garlic & Lemongrass Puree

100 grams

Teriyaki Sauce

(Contains: Soya)

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

Nutritional information

Energy (kJ)1923 kJ

Energy (kcal)460 kcal

Fat27.5 g

of which saturates9.7 g

Carbohydrate26.9 g

of which sugars23.2 g

Dietary Fibre4.1 g

Protein25.9 g

Salt3.2 g

Potassium395.4 mg

Calcium23.7 mg

Iron1.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Grater

•Knife

•Pan

•Medium Bowl

•heat resisting bowl

Cooking Instructions and Tips

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Zest and halve the lime. Trim the cucumber then quarter lengthways. Chop widthways into small pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the pork mince and pepper, cook until browned and softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince, then season with salt and pepper.

Meanwhile, add a drizzle of oil and the juice of half the lime into a bowl. Season with salt, pepper and sugar (see ingredients for amount). Pop the cucumber into the dressing, mix.

Add the ginger, garlic and lemongrass paste and teriyaki sauce to the mince, cook until reduced and sticky, stirring constantly, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: Add a splash of water to the mince if too dry.

Stir the chilli flakes through the pork, then taste and season with salt and pepper, if needed. Stir the lime zest into the rice and share between your bowls. Top with the sticky pork. Cut any remaining lime into wedges and serve alongside, with the cucumber salad. Enjoy!