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.
Pork Stir-fry with Supergrains & Coconut Sauce
A pork stir-fry that hits the whole flavour palate. Free-range pork mince sizzled with crunchy veg, salty tamari, spicy hot honey and tangy lime. Add a supergrain mix of lentils and quinoa for a fibre kick. Dollop over a creamy coconut sauce to bring everything together.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 chilli (use half)
- 15g creamed coconut (use half)
- 150g free-range pork mince
- 2 spring onion
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g baby spinach (use half)
- 1 unwaxed lime (use half)
- 25g honey (use half)
- 80g mangetout (use half)
- 2 carrot
Nutritional Information
Calories: 726
Protein: 44g
Carbs: 64g
Fat: 33g
Ingredients
- 15g creamed coconut
- 1 unwaxed lime
- 80g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g free-range pork mince
- 2 carrot
- 1 chilli
- 25g honey
- 80g mangetout
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 spring onion
Nutritional Information
Calories: 699
Protein: 45g
Carbs: 52g
Fat: 34g
Pork Stir-fry with Supergrains & Coconut Sauce
A pork stir-fry that hits the whole flavour palate. Free-range pork mince sizzled with crunchy veg, salty tamari, spicy hot honey and tangy lime. Add a supergrain mix of lentils and quinoa for a fibre kick. Dollop over a creamy coconut sauce to bring everything together.
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Cooking Instructions
- Thinly slice the carrots into half-moons (peel optional). Cut the spring onions into 2cm pieces. Finely dice half the chilli (remove the seeds for less heat), and finely slice the remaining.
- Heat a large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the mangetout, carrots and spring onions. Cook for 3-4 mins, until softened. Add the pork and cook for 7 mins, breaking it up with a wooden spoon, until golden brown. Season with salt and pepper.
- Make the coconut sauce. Zest and quarter the lime. Place the creamed coconut in a small saucepan on high heat with the honey, ginger and garlic paste, half the tamari, juice from 1 lime wedge and 70ml water (35ml for 1 person). Cook for 2-3 mins, until thickened. Remove from the heat.
- Rinse the spinach. Add the spinach, lentil and quinoa mix, diced chilli (to taste) and remaining tamari to the pork. Cook for 2-3 mins, until piping hot. Stir in the zest, juice from 1 lime wedge and 2 tbsp coconut sauce.
- 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. Cook for longer if necessary. Serve the pork stir-fry onto plates. Drizzle over the remaining coconut sauce. Garnish with the remaining chilli (to taste) and lime wedges.
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