Sweet and Sour Pork and Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet and Sour Pork and Rice

Sweet and Sour Pork and Rice

with Pineapple and Peanuts

Looking for a quick and tasty midweek dinner option? Try cooking up our Sweet and Sour Pork and Rice in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Cereals containing gluten
Soya
Peanut

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 time15 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

1

Green Pepper

(May contain Celery)

1

Echalion Shallot

1

Pineapple Rings

2

Garlic Clove

240

Pork Mince

30

Rice Vinegar

15

Soy Sauce

(Contains Cereals containing gluten, Soya)

25

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

4

Tomato Ketchup

½

Sugar

sideBannerName

Nutritional information

Energy (kcal)693 kcal
Energy (kJ)2900 kJ
Fat23.8 g
of which saturates7.4 g
Carbohydrate84.8 g
of which sugars20.5 g
Protein32.7 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Chopping Board
Grill Pan
Knife
Garlic Press
Small Bowl

Instructions

Cook the Rice
1

a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Pork
2

a) While the rice cooks, halve, peel and chop the shallot into small pieces.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) When the oil is hot, add the pork mince and shallot. Cook until browned, 4-5 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Season with salt and pepper.

Finish the Prep
3

a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
b) Remove the pineapple from the tin (see ingredients for amount), keeping all the juice for later. Cut into small chunks.
c) Peel and grate the garlic (or use a garlic press).
d) Roughly chop the peanuts.

Make the Sauce
4

a) Pour the pineapple juice into a small bowl.
b) Add the rice vinegar, soy, ketchup and sugar (see ingredients for both amounts).
c) Stir to combine, then set aside.

Time to Stir-Fry
5

a) Add the pepper and garlic to the mince pan. Cook until softened slightly, 4-5 mins.
b) Stir in the sauce and chopped pineapple, then bring to the boil. Cook until slightly thickened, stirring frequently, 3-5 mins.
c) Remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Taste and season with salt and pepper if needed.

Serve
6

a) Fluff up the rice with a fork, then share between your bowls.
b) Top with the sweet and sour pork, spooning over all the sauce from the pan.
c) Finish with a sprinkling of peanuts.
Enjoy!