Sticky Thai Style Pork Rice Bowl
with Green Beans and Sesame Seeds
- Soya
- Cereals containing gluten
- Sesame
- Nuts
- Peanut
- May contain traces of allergens
Perfect for those looking for a takeaway inspired meal, this Sticky Thai Style Pork Rice Bowl brings it straight into your kitchen. Chilli, ketjap manis, soy sauce and shallot turn pork mince into a tasty, larb-like topping for basmati rice.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
150 grams
Green Beans
240 grams
British Pork Mince
50 grams
Ketjap Manis
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the red chilli lengthways (see ingredients for amount), deseed, then finely chop.
Trim the green beans, then cut into thirds.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Set aside the green beans.
Put the pan back on medium-high heat (no need to clean). Add the pork mince to the pan and stir-fry until browned, 5-6 mins.
Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the shallot, garlic and red chilli (add less if you'd prefer things milder) to the mince. Cook until fragrant, another 2-3 mins.
Return the cooked green beans to the mince.
Add the ketjap manis and soy sauce, then stir everything together until piping hot.
Remove from the heat. Add a splash of water if it's a little thick.
Fluff up the rice with a fork and share between your bowls.
Top with the Thai style pork stir-fry. Sprinkle over the sesame seeds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A sweet, savoury, and mildly spicy combination that many find satisfying; some felt the dish needed more heat or a stronger depth of flavour.
- Ease of prep: Straightforward and quick to pull together on a weeknight, though a few found the prep slightly more involved than expected.
- Suggestions: Use only a quarter to half of the chilli if you prefer a milder dish, or add extra if you like more heat. A splash of additional ketjap manis or soy sauce helps if the finished dish feels dry or lacks depth.
- Next-day meals: The dish keeps well and works nicely as leftovers the following day.
- Portions: Rice tends to dominate, so consider using a little less and adding extra mushrooms or vegetables to balance the ratio of rice to meat.
