As we continue our series which shows you how to make your favourite takeaway dishes at home, this week our Friday Fakeaway is a lovely take on sweet and sticky Chinese pork, served with rice.
Everyone loves a Chinese takeaway and, if you’re like me, you are probably guilty of getting the same dish most of the time – you know what you like and you like to stick to it.
In my case it’s spicy chow mein. However, this recipe from Gousto is a great opportunity to try something different in the comfort of your own home.
Who needs a takeaway, when this easy “fakeaway” dish is so quick and tasty! You’ll stir-fry fresh ginger, five spice and pork mince with crunchy yellow pepper and mangetout in a sweet, sticky sauce.
Sprinkle with toasted sesame seeds and fresh chilli for a bit of a kick!
Senior recipe developer at Gousto Jordan Moore’s top tip is: “To easily peel ginger, just use a teaspoon to scrape the skin. It’ll come off really easily and you’ll waste less of the ginger root inside.”
Sweet and sticky Chinese pork with rice
(Serves 2)
Ingredients
- 130g basmati rice
- 250g British pork mince
- 1 red chilli
- 1 yellow pepper
- 15g fresh root ginger
- 1 spring onion
- 1 tsp five spice mix
- 80g mangetout
- 1 chicken stock cube
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
- 1 tbsp tomato paste
- 3g cornflour
Method
- Add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 mins or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving
- Boil a kettle and heat a large, dry, wide-based pan (preferably non-stick), over a medium-high heat. Once hot, add the pork mince and cook for 4-5 mins, breaking it into large bite-sized pieces, until browned and starting to crisp and caramelise.
- Deseed the yellow pepper (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces. Chop the mangetout in half, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.
- Dissolve the chicken stock cube and the tomato paste in 150ml boiled water. Add the soy sauce, rice vinegar, cornflour and 1 tbsp sugar and whisk to combine.
- Once the pork mince is done, add the chopped pepper and mangetout and cook for 2-3 mins or until starting to soften. Add the chopped ginger and five-spice mix to the pan and cook for a further 1-2 mins or until fragrant. Then add the stock and cook for 2-5 mins or until the sauce is glossy and thickened.
- Trim, then slice the spring onions and finely slice the red chillies.
- Serve the sticky Chinese pork over the cooked basmati rice, garnish with the chopped spring onion, sliced chillies (can’t handle the heat? Go easy!) and toasted sesame seeds.