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.
Chaufa pork
pork
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 2 garlic clove
- 1 tbsp rice wine vinegar
- 1 little gem lettuce
- 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)
- 120g chestnut mushrooms
- 80g sugar snap peas
- 300g free-range pork strips
- 1 chilli
Nutritional Information
Calories: 529
Protein: 42g
Carbs: 39g
Fat: 22g
Ingredients
- 1 little gem lettuce (use half)
- 120g chestnut mushrooms (use half)
- 40g sugar snap peas
- 1 x 150g free-range pork strips
- 40g brown rice (brown rice (100%))
- 2 tsp rice wine vinegar
- 3 tbsp hoisin sauce (use half) (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)
- 1 garlic clove (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 526
Protein: 42g
Carbs: 39g
Fat: 22g
Chaufa pork
pork
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Cooking Instructions
- Boil a kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
- Finely chop or crush the garlic. Thinly slice the chilli (remove seeds for less heat). Thinly slice the mushrooms. Roughly chop the lettuce and set aside.
- When the rice is nearly ready, heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the mushrooms and cook for 3 mins until starting to colour. Then add the pork, garlic and the chilli. Let it cook for 5 mins. Add the hoisin sauce and the vinegar and let it reduce for 2 mins. Transfer to a bowl and wipe the pan.
- Using the same pan, heat 1 tbsp oil on a high heat and sauté the sugar snap peas for 3-4 mins. Return the pork stir fry mix to the pan with the sugar snaps and mix together with the brown rice.
- Place the lettuce onto plates and top with the chaufa pork.
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