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.
Vietnamese-style Caramel Pork & Veg Stir-fry
Take inspiration from South East Asia with this delicious pork and vegetable stir fry. This Vietnamese-style caramel pork sizzles free-range British diced pork with ginger, garlic and honey. Chuck in crunchy broccoli and corn for extra nutrients. Serve with brown rice to soak up all the sauce.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 160g baby corn
- 2 tsp black sesame seeds (Sesame)
- 1 head of broccoli
- 500g free-range diced pork
- 3 spring onion
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 160g brown rice (brown rice (100%))
- 25g hot honey (Honey, Chili Extract)
- 1 chilli
- 2 pak choi
- 2 shallot
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 505
Protein: 39g
Carbs: 49g
Fat: 17g
Vietnamese-style Caramel Pork & Veg Stir-fry
Take inspiration from South East Asia with this delicious pork and vegetable stir fry. This Vietnamese-style caramel pork sizzles free-range British diced pork with ginger, garlic and honey. Chuck in crunchy broccoli and corn for extra nutrients. Serve with brown rice to soak up all the sauce.
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Cooking Instructions
- Bring a large saucepan filled with salted boiling water to a boil. Add the rice and boil for 25-30 mins, until cooked. Cut the broccoli into florets and add the broccoli for the final 3-4 mins of cooking, then drain altogether.
- Make the sauce; in a small bowl mix the Asian paste, honey and ginger and garlic paste. Thinly slice the shallots.
- Heat a large frying pan with 1 tbsp oil on high heat. Add the pork and shallots and cook for 2-3 mins, until golden brown. Add three-quarters of the sauce and cook for 3-4 mins. Season with sea salt.
- Cut the spring onions into thirds, then very thinly slice lengthways. Trim the pak choi and cut into bite-sized pieces. Halve the baby corn widthways. Finely dice the chilli (remove the seeds for less heat).
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the baby corn and cook for 2 mins, then add the pak choi. Cook for 2 mins, then add the cooked rice and broccoli, half the spring onions and the remaining sauce. Stir well and remove from the heat. Season with sea salt.
- Serve the veggie rice on plates and top with the sticky pork. Scatter over the sesame seeds, chilli (to taste) and remaining spring onions.
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