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.
Free-range Sticky Coconut & Honey Pork with Veggie Rice
Take your next weeknight dinner to the Philippines with this vibrant feast. Sizzle free-range British diced pork with chilli and tamari till golden and tender. Add brown rice and crunchy veg. Pour over a delicious sauce of coconut, honey, ginger, garlic and tamari - then dig in.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 pepper
- 240g green beans
- 2 spring onion
- 50g honey
- 1 chilli
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g creamed coconut
- 500g free-range diced pork
- 1 unwaxed lime
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 569
Protein: 37g
Carbs: 51g
Fat: 24g
Free-range Sticky Coconut & Honey Pork with Veggie Rice
Take your next weeknight dinner to the Philippines with this vibrant feast. Sizzle free-range British diced pork with chilli and tamari till golden and tender. Add brown rice and crunchy veg. Pour over a delicious sauce of coconut, honey, ginger, garlic and tamari - then dig in.
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Cooking Instructions
Before you start
- Pull out a measuring jug, a small saucepan & a large frying pan
Make the sauce
- Add the creamed coconut, honey, ginger & garlic paste, half the tamari and 300ml water to the small saucepan
- Bring to a boil, then simmer for 15 mins, until thickened. Remove from the pan and set aside
Get sizzlin'
- Meanwhile, heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and cook for 9 mins, until golden and cooked through
- Season with salt, then remove from the pan and set aside
Meanwhile, do the prep
- Dice the peppers into 2cm chunks. Trim and halve the green beans. Thinly slice the spring onions. Deseed and finely dice the chilli. Halve the lime
Build the dish
- Reheat the frying pan with 1 tsp oil on high heat. Once hot, add the pepper, green beans and half the spring onion and cook for 4-5 mins, until beginning to soften
- Return the pork to the pan along with the rice and half the chilli
- Pour in the remaining tamari and cook for 3-4 mins, until the rice is piping hot. Squeeze in the juice from half the lime and mix well
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 pork rice into bowls, then pour over the coconut sauce. Garnish with the remaining spring onion, chilli (or to taste) and lime, cut into wedges
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