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Sweet and Sour Pork and Rice

Sweet and Sour Pork and Rice

with Pineapple and Peanuts

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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 glutenSoyaPeanut

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 Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Jasmine Rice

1 unit(s)

Green Pepper

1 unit(s)

Echalion Shallot

1 tin(s)

Pineapple Rings

2 unit(s)

Garlic Clove

240 grams

Pork Mince

2 sachet

Rice Vinegar

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

25 grams

Salted Peanuts

(ContainsPeanut)

Not included in your delivery

4 tbsp

Tomato Ketchup

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2900 kJ
Energy (kcal)693 kcal
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
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Lid
Sieve
Cutting board
Knife
Frying Pan
Garlic Press
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!