Sticky Char Siu-style Pork with Veggie Fried Rice & Pickled Cucumber

Serving size

1 person 2 people 4 people

Ingredients

8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
3 tbsp hoisin sauce (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
2 tbsp rice vinegar

(Rice Vinegar, Salt)
1 cucumber
1 tsp sesame seeds (Sesame)
2 pepper
1 sweetheart cabbage
50g honey

(100% Honey)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
500g free-range diced pork

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	501Kcal
	437kJ	2094kJ
Fat	3.6g	17g
of which saturates	0.7g	3.3g
Carbohydrates	10g	50g
of which sugars	3.9g	19g
Protein	7.6g	36g
Salt	0.36g	1.7g
Fibre	1.7g	7.9g

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High protein New 5 plants Low sat fat Family favourite Big appetites

Sticky Char Siu-style Pork with Veggie Fried Rice & Pickled Cucumber

Name: Sticky Char Siu-style Pork with Veggie Fried Rice & Pickled Cucumber
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 tsp ginger & garlic paste; 2 tbsp Asian paste; 2 tbsp white miso paste; 3 tbsp hoisin sauce; 2 tbsp rice vinegar; 1 cucumber; 1 tsp sesame seeds; 2 pepper; 1 sweetheart cabbage; 50g honey; 500g steamed brown basmati rice; 500g free-range diced pork

Prep time: 15 mins

Total time: 25 mins

Cuisine: Chinese

Food group: Pork

x teens

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out two large frying pans, a large bowl & a measuring jug

Do the prep

Trim and finely slice the cabbage. Dice the peppers into 1cm pieces
Thinly slice the cucumber into 1/2cm half-moons. Add to the large bowl and toss with half the rice vinegar and a pinch of salt
Combine the miso paste, asian paste, hoisin, remaining rice vinegar and honey in the measuring jug with 50ml water. Season with a pinch of salt and pepper

Get sizzlin'

Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pork and cook for 9 mins, until golden. Season with salt and pepper
Add half the ginger and garlic paste and cook for a further 1 min, until the pork is cooked through
Meanwhile, heat the other large frying pan with 1 tbsp oil on high heat. Once hot, add the cabbage and peppers, season with a pinch of salt, then cook for 4-6 mins, until starting to char

Finish the rice & add the sauce

Add the remaining ginger & garlic paste to the veg. Cook for 1 min, then add the rice and break it up with a wooden spoon. Add a splash of water then season with salt and pepper. Cook for 2-3 mins, until piping hot
Stir the char siu sauce into the pork and simmer for 2-3 mins, until the sauce has thickened

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Season the char siu pork with salt and pepper to taste
Serve the rice into bowls, topped with the char siu pork. Serve the pickled cucumber alongside. Sprinkle the sesame seeds over the pork & cucumber