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.
Honey Pork Stir-fry with Miso Cabbage Rice & Mangetout
A fragrant, high-protein stir-fry, on the table in 20 mins. Starring free-range, British pork mince coated in sweet honey, umami miso and fiery chilli for a kick. Serve alongside crispy cabbage fried rice and mangetout for greens. Finish with a sprinkle of sesame seeds for the perfect crunch.
Ready in 20
High protein
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- ½ tsp chilli flakes
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 sweetheart cabbage
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g mangetout
- 2 spring onion
- 4cm fresh ginger
- 2 garlic clove
- 300g free-range pork mince
Nutritional Information
Calories: 631
Protein: 38g
Carbs: 47g
Fat: 31g
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
- 0.5 tsp chilli flakes (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 garlic clove
- 2 spring onion
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 sweetheart cabbage (use half)
- 4cm fresh ginger (use half)
- 80g mangetout (use half)
- 150g free-range pork mince
- 25g honey (use half)
Nutritional Information
Calories: 623
Protein: 38g
Carbs: 49g
Fat: 30g
Honey Pork Stir-fry with Miso Cabbage Rice & Mangetout
A fragrant, high-protein stir-fry, on the table in 20 mins. Starring free-range, British pork mince coated in sweet honey, umami miso and fiery chilli for a kick. Serve alongside crispy cabbage fried rice and mangetout for greens. Finish with a sprinkle of sesame seeds for the perfect crunch.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a lid & a grater
Get sizzlin'
- Heat a large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and season with salt and pepper
- Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
Add the aromatics
- Finely grate the garlic and ginger. Thinly slice the spring onions
- Add the garlic and ginger to the pork pan and cook for 1 min
Build the dish
- Add the mangetout, chilli flakes (for those who'd like the heat) and half the spring onion to the pan and cook for 2 mins, then lower the heat and add the tamari, honey and half the miso
- Add a splash of water and cook for 3-4 mins, until the mangetout has softened
Make the miso cabbage rice
- Meanwhile, thinly slice the cabbage
- Heat the other large frying pan with 1/2 tsp oil on high heat. Once hot, add the cabbage and cook for 3 mins, until golden
- Add the rice, remaining miso and a splash of water. Break the rice up with a wooden spoon
- Cover with a lid and cook for 2 mins, until piping hot. Season with salt and pepper
Plate up
- Share the pork between bowls, with the cabbage rice alongside. Garnish with the sesame seeds and remaining spring onion
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