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.
Sweet & Sticky Pork with Black Rice
We pack this old favourite with good stuff. Free-range British pork, sweet carrots, sliced pepper and fresh spring onions. A vibrant base of black rice to pack in the fibre. A sprinkling of sesame seeds adds crunch. Even better than the takeaway.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 garlic clove
- 2 carrot
- 1 chilli
- 2 tbsp sesame oil (Sesame)
- 4 spring onion
- 500g free-range diced pork
- 25g honey
- 2 tsp sesame seeds (Sesame)
- 4 tbsp cornflour
- 200g black rice (black rice (100%))
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 pepper
Nutritional Information
Calories: 542
Protein: 38g
Carbs: 51g
Fat: 20g
Sweet & Sticky Pork with Black Rice
We pack this old favourite with good stuff. Free-range British pork, sweet carrots, sliced pepper and fresh spring onions. A vibrant base of black rice to pack in the fibre. A sprinkling of sesame seeds adds crunch. Even better than the takeaway.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Finely chop or crush the garlic. Roughly chop the pepper. Peel the carrots into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Thinly slice the spring onions. Finely chop the chilli (remove the seeds for less heat).
- Place the pork in a bowl and toss with three-quarters of the cornflour, a pinch of sea salt and black pepper. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the pork and cook for 6-7 mins, until golden and cooked through. Transfer to a plate and set aside.
- Dissolve the stock cube in a jug with 400ml hot water, then stir in the honey, tamari, sesame oil and remaining cornflour.
- Reheat the pork pan with 1/2 tbsp oil on medium heat. Add the garlic, chilli, pepper and half the spring onions. Cook for 5 mins, then add the stock mixture. Cook for 3 mins, until thickening. Add the carrots, return the pork to the pan and cook for 2 mins.
- Serve the sweet and sticky pork with the rice. Garnish with the sesame seeds and remaining spring onions.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.