Sticky Ginger Pork with Sesame Potatoes & Mango

Serving size

1 person 2 people 4 people

Ingredients

2 tsp sesame seeds (use half) (Sesame)
2 tsp cornflour (use half)
1 x 150g free-range pork strips
1 mango (use half)
1 carrot (use half)
2 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
3 garlic clove
4cm fresh ginger (use half)
1 pak choi (use half)
25g honey (use half)
400g potatoes (use half)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	91Kcal	613Kcal
	381kJ	2563kJ
Fat	2.4g	16g
of which saturates	0.5g	3.6g
Carbohydrates	11g	74g
of which sugars	4.3g	29g
Protein	6.5g	44g
Salt	0.4g	2.7g
Fibre	1.3g	9.0g

Ingredients

2 tsp cornflour
2 tsp sesame seeds (Sesame)
25g honey
2 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
400g potatoes
1 pak choi
300g free-range pork strips
1 mango
4cm fresh ginger
3 garlic clove
1 carrot

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	91Kcal	605Kcal
	381kJ	2533kJ
Fat	2.4g	16g
of which saturates	0.5g	3.6g
Carbohydrates	11g	72g
of which sugars	4.3g	29g
Protein	6.5g	44g
Salt	0.4g	2.7g
Fibre	1.3g	8.9g

Back

Prep in 10 High protein Low sat fat

Sticky Ginger Pork with Sesame Potatoes & Mango

Prep time: 10 mins

Total time: 30 mins

Cuisine: Chinese

Food group: Pork

You've never had a stir-fry like this before. Sticky-sweet, savoury pork. Juicy mango. Sizzling pak choi. All you need to do is whip up a spoon-licking sauce, with ginger, garlic, honey and tamari. Serve with sesame roasties for extra-satisfying fibre.

Cooking Instructions

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.

Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into 2cm cubes. Cut the carrot into 1/2cm thick discs (peel optional). Place both on a lined baking tray and toss with the sesame seeds, 1/2 tbsp oil, a pinch of salt and pepper. Roast for 20-25 mins, until soft and golden brown.
Make the marinade; finely chop or grate the ginger and place in a bowl. Add the honey, tamari and cornflour. Stir until smooth. Add the pork to the bowl and mix to coat.
Dice the mango into 1cm cubes. Cut the pak choi into 3cm pieces. Finely slice the garlic.
Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the garlic and cook for 1 min, then add the pork and the marinade. Cook for 2-3 mins, then add the mango, pak choi and 50ml water (25ml for 1 person). Stir and simmer for 2-3 mins, until the sauce thickens and the pork is cooked through.
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.
Divide the roasted veg between serving plates and top with the pork mixture. Drizzle over the remaining sauce from the pan.