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Super Quick Asian Pork

Super Quick Asian Pork

with Shiitakes, Chinese Leaf and Fragrant Rice

15min Express
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3.5 / 4 Ratingout of 601 ratings
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Tonight’s fifteen-minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Pork mince is stir-fried with juicy shiitake mushrooms, fresh coriander, garlic, ginger and Chinese leaf (a member of the cabbage family), and coated in a glossy soy and ketjap manis sauce before being served on top of bowlfuls of steaming rice. Top with a sprinkling of chopped coriander and a good squeeze of lime and you’re good to go. Fast cooking never tasted so good.

Preparation Time15 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Pork Mince

1 unit(s)


150 grams

Basmati Rice

1 punnet(s)

Shiitake Mushrooms

½ unit(s)


1 bunch(es)


1 bag(s)

Chinese Leaf

½ sachet

Easy Garlic

½ sachet

Ginger puree

1 sachet

Ketjap Manis

(ContainsGluten, Soya)

1 sachet

Soy Sauce

(ContainsGluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2460 kJ
Energy (kcal)588 kcal
Fat19.0 g
of which saturates7.0 g
Carbohydrate71 g
of which sugars10.0 g
Protein33 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Cook the Pork
Cook the Pork

a) Heat a splash of oil in a large frying pan over high heat and add the pork mince. b) Cook until browned, 5 mins, breaking up the pork with a spoon. c) Pour the boiling water into a large saucepan and place on high heat.

Cook the Rice
Cook the Rice

a) Bash the lemongrass with the bottom of a pan and add to the water with a pinch of salt. b) Stir in the rice, and boil until tender, 10 mins. c) When cooked drain into a colander.


a) Meanwhile, slice the shiitake mushrooms. b) Zest then chop the lime into wedges. c) Roughly Chop the Coriander, stalks and all.


a) Add the mushrooms and Chinese leaf to the pork. b) Stir-fry until the Chinese leaf has softened, 3-4 mins. c) Add the easy garlic and ginger and cook for 1 minute more.

Finish Off!
Finish Off!

a) Stir the ketjap manis and soy sauce into the pork and bring to the boil. b) Remove from the heat and squeeze in some lime juice to taste. c) Stir through half the coriander. d) Mix the lime zest through the drained rice and season with salt to taste.


a) Share the rice between your plates. b) Serve the pork alongside. c) Finish with a sprinkling of the remaining coriander and a wedge of lime. ENJOY!