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Sticky Free-range Pork & Chestnuts with Rice
This take on the traditional Chinese dish is utterly delicious and comforting. You'll sizzle flavourful diced pork with sticky-sweet hoisin, garlic, ginger and five-spice. Add tender chestnuts and mushrooms. A pinch of chill paste for warmth, then serve with fluffy brown rice and sesame seeds.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 120g chestnut mushrooms (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 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 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 80g brown rice (use half) (100% Brown Rice)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 pepper (use half)
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 x 150g free-range diced pork
- 80g chestnuts (use half)
Nutritional Information
Calories: 620
Protein: 42g
Carbs: 67g
Fat: 21g
Ingredients
- 80g chestnuts
- 120g chestnut mushrooms
- 1 pepper
- 80g brown rice (100% Brown Rice)
- 300g free-range diced pork
- 15ml hot honey (honey, chilli extract)
- 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)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
Nutritional Information
Calories: 621
Protein: 42g
Carbs: 67g
Fat: 21g
Sticky Free-range Pork & Chestnuts with Rice
This take on the traditional Chinese dish is utterly delicious and comforting. You'll sizzle flavourful diced pork with sticky-sweet hoisin, garlic, ginger and five-spice. Add tender chestnuts and mushrooms. A pinch of chill paste for warmth, then serve with fluffy brown rice and sesame seeds.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dice the pepper into 2cm chunks. Thinly slice the mushrooms. Halve the chestnuts
Cook the pork
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and cook for 9 mins, stirring frequently, until golden brown. Season with salt and pepper
- Remove from the pan and set aside
Get saucy
- Reheat the pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms, pepper and chestnuts. Season with salt and pepper. Cook for 4-5 mins, until softened
- Add the ginger & garlic paste and five-spice to the pan and cook for another 1 min, then add the chilli paste, hoisin, honey and 75ml water (40ml for 1 person)
- Return the pork to the pan and cook for a further 3-4 mins, until the sauce has thickened and the pork is cooked through
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
- Share the sticky pork between bowls, with the rice alongside. Scatter over the sesame seeds to finish
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