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Chinese Recipes

Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods

Recipe Development TeamPublished on May 27, 2025

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A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Sweet and Sticky Pork Stir-Fry combines ketjap manis, Thai inspired spices and soy sauce to make a delicious sauce to toss with pork and veg.

Tags:

Family Friendly

Allergens:

Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

240 grams

British Pork Mince

80 grams

Young Pea Pods

1 sachet(s)

Thai Style Spice Blend

50 grams

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

30 milliliter(s)

Rice Vinegar

Not included in your delivery

1 tsp

Sugar

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3050 kJ

Energy (kcal)729 kcal

Fat26.7 g

of which saturates9.7 g

Carbohydrate90.6 g

of which sugars25.7 g

Dietary Fibre5 g

Protein31.8 g

Salt3.2 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

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

Utensils

•Chopping Board

•Sieve

•Medium Saucepan

•Kettle

•Knife

•Pan

Instructions

1

Boil a half-full kettle.
Pour it into a saucepan with 0.25 tsp salt on high heat.
Boil the rice, 12-13 mins.
Once cooked, drain, pop back in the pan and cover.
Meanwhile, chop the pepper into 2cm chunks.

2

Heat a drizzle of oil in a frying pan on high heat.
Once hot, fry the pork mince, pepper, pea pods and Thai style spice blend (add less if you'd prefer things milder), 5-6 mins.
Break up the pork as it cooks, then drain the fat.
Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

3

Stir in the ketjap manis, rice vinegar, soy, sugar, ketchup (see pantry for both) and a splash of water.
Simmer, 1 min. Remove from the heat.
Taste and season with salt and pepper if needed.

4

Share the rice between your bowls.
Spoon over the sweet and sticky pork.

Enjoy!

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