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.
Serving size
Ingredients
Ingredients
- 2 unwaxed lime
-
1 tbsp tamari (Soya)
-
500g steamed brown basmati rice
- 2 garlic clove
- 4 spring onion
- 2 carrot
- 2 pepper
- 80g sugar snap peas
-
8 tbsp gochujang paste (Soya)
- 4 free-range pork loins
-
25g honey
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 645Kcal |
| 516kJ | 2698kJ | |
| Fat | 5.6g | 29g |
| of which saturates | 1.6g | 8.5g |
| Carbohydrates | 10g | 54g |
| of which sugars | 4.4g | 23g |
| Protein | 7.9g | 41g |
| Salt | 0.55g | 2.9g |
| Fibre | 1.5g | 7.6g |
Sticky Korean-style Pork with Fried Brown Rice & Rainbow Veg
Free-range British pork steaks, glazed in a sticky Korean-style sauce with gochujang and honey. Brown rice, studded with pepper, carrot and sugar snap peas for veggies. If you love Korean flavours, you’ll love this dish!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a measuring jug & a grater
Fry the pork
- Heat a large frying pan with 2 tsp olive oil on medium-high heat. Season the pork with salt. Once the pan is hot, add the pork and cook for 4 mins per side, until golden brown
- In the measuring jug, combine the gochujang and honey with 100ml water, then add to the pork pan, turn to coat and simmer for 11 mins, until the pork is cooked through and the sauce thickens. Add a splash of water if it's too thick
Prep & soften the veg
- Meanwhile, coarsely grate the carrot (peel optional). Thinly slice the peppers. Thinly slice the spring onions, keeping the green and white parts separate. Finely chop or crush the garlic
- Heat the other large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins. Season with salt and pepper
- Add the carrot, sugar snap peas, spring onion whites and garlic and cook for a further 2-3 mins, until the veg is soft
Time for rice
- Add the rice to the veg pan along with a splash of water and the tamari. Break up the rice with a wooden spoon and cook for 2-3 mins, until piping hot. Season with salt
- Squeeze the juice from 1 lime (or to taste) into the gochujang sauce. Season to taste
Finish & 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
- Remove the pork from the pan and slice against the grain
- Serve the rice into bowls, topped with the pork. Drizzle with the gochujang sauce. Garnish with the spring onion greens and remaining lime, cut into wedges
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