Sweet and Sticky Pork Stir-Fry
with Rice, Pepper and Young Pea Pods
Calories
:
722 kcalProtein
:
31.4g proteinTotal
:
15 minutesDifficulty
:
EasyMedium Spice
Customer Favourite
Allergens:
- Soya
- Wheat
- Cereals containing gluten
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
240 grams
British Pork Mince
80 grams
Young Pea Pods
1 sachet(s)
Thai Style Spice Mix
50 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 milliliter(s)
Rice Vinegar
Not included in your delivery
1 tsp
Sugar
2 tbsp
Tomato Ketchup
Nutrition Values
Energy (kJ)3020 kJ
Energy (kcal)722 kcal
Fat26.7 g
of which saturates9.7 g
Carbohydrate89.3 g
of which sugars25.7 g
Dietary Fibre5 g
Protein31.4 g
Salt2.9 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Saucepan
•Kettle
•Pan
Cooking Steps
1
- Boil a half-full kettle.
- Pour it into a saucepan with ¼ 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 mix (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, soy, rice vinegar, 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A sweet-and-sticky sauce with a gentle kick of spice; some find it on the sweet side, while others enjoy the bold, takeaway-style flavour.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for busy weeknights and even confident young cooks.
- Suggestions: Use less Thai spice mix for a milder result, or add fresh chilli and garlic for extra depth. If the sauce tastes too sweet, consider reducing the sugar or skipping the added ketchup. To avoid waterlogged rice, watch it closely and drain as soon as it is tender. Letting the stir-fry stand briefly off the heat helps the sauce thicken and become stickier.
- Next-day meals: Ordering the three-person serving works well for two, leaving a handy portion for lunch the next day.
- Portions: Some found the quantity modest when serving four, and adding extra vegetables or a little more meat helps bulk it out.
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