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.
Sticky Free-range Pork with Chinese-style Veggie Fried Rice
Quicker than a takeaway! This sticky pork has all the savoury-sweet flavour you’re craving, but with loads of fresh vitamin-rich veggies. You'll sizzle free-range British pork with honey, tamari and five-spice. Dish up with Chinese-style fried rice, pak choi and corn. It's ready in 15 mins.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 tbsp rice wine vinegar (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 2 pak choi
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 x 150g free-range pork strips
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey (use half)
Nutritional Information
Calories: 571
Protein: 47g
Carbs: 55g
Fat: 18g
Ingredients
- 2 pak choi
- 300g free-range pork strips
- 1 tsp sesame seeds (Sesame)
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 25g honey
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 tbsp rice wine vinegar
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 552
Protein: 44g
Carbs: 52g
Fat: 18g
Sticky Free-range Pork with Chinese-style Veggie Fried Rice
Quicker than a takeaway! This sticky pork has all the savoury-sweet flavour you’re craving, but with loads of fresh vitamin-rich veggies. You'll sizzle free-range British pork with honey, tamari and five-spice. Dish up with Chinese-style fried rice, pak choi and corn. It's ready in 15 mins.
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Cooking Instructions
Before you start
- Pull out a sieve, a small bowl & 2 medium frying pans
Prep time
- Drain the sweetcorn. Trim and roughly chop the pak choi into bite-sized pieces
- In the small bowl, mix the ginger and garlic, tamari, honey, vinegar and a pinch of five-spice
Make the veggie fried rice
- Heat a medium frying pan with 1 tsp oil. Once hot, add the sweetcorn and pak choi, and cook for 5 mins
- Add a pinch of five-spice and cook for 2 mins. Add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt and pepper
Get sizzlin'
- Meanwhile, heat the other medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork strips and cook for 8 mins, tossing regularly, until golden brown
- Add the sticky sauce and cook for 1-2 mins, until the pork is cooked through and the sauce thickens
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
- Serve the rice topped with the sticky pork. Garnish with sesame seeds
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