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.
Easy Sticky Free-Range Pork & Mushrooms with Rice
This Chinese-inspired dish is utterly delicious and comforting. You'll sizzle flavourful free-range British pork with sticky-sweet hoisin, garlic, ginger and five-spice. Add earthy chestnut mushrooms, leafy pak choi and crunchy red peppers. 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
- 500g free-range diced pork
- 2 pepper
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 200g brown rice (brown rice (100%))
- 1 pak choi
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 50g honey
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 240g chestnut mushrooms
- 6 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)
Nutritional Information
Calories: 487
Protein: 36g
Carbs: 58g
Fat: 12g
Easy Sticky Free-Range Pork & Mushrooms with Rice
This Chinese-inspired dish is utterly delicious and comforting. You'll sizzle flavourful free-range British pork with sticky-sweet hoisin, garlic, ginger and five-spice. Add earthy chestnut mushrooms, leafy pak choi and crunchy red peppers. 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 large 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 and boil for 25-30 mins, until cooked, then drain
- Dice the peppers into 2cm squares. Thinly slice the mushrooms. Trim and cut the pak choi into bite-sized pieces
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium-high heat (we used the HexClad 30cm Hybrid Pan)
- Once hot, add the pork and fry for 4 mins, stirring occasionally. Then add the mushrooms and pepper. Cook for another 5 mins, until the pork is golden brown. Season with salt and pepper
Sauce time
- Add the ginger & garlic paste and five-spice to the pork pan with a splash of water. Cook for 1 min, then add the chilli paste, hoisin, honey and 75ml water
- Cook for a further 3-5 mins, until the sauce has thickened and the pork is cooked through. Season with salt and pepper
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
- Serve the sticky pork into bowls with the rice. Scatter over the sesame seeds
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