Recipe

Sweet Chilli Peanut Pork

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Sweet Chilli Peanut Pork

Pork mince stir-fry, served with rice and a sweet chilli sauce. Topped with spring onions and peanuts.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 1 x carrots
  • ¾ tbsp x hoisin sauce
  • ¾ tbsp x dark soy sauce
  • ¾ tbsp x Sweet Thai Chilli Sauce
  • 250g x pork mince
  • 1 stick x celery – slice thinly at an angle
  • 50g x button mushrooms – slice thinly
  • 2 x spring onions – slice thinly at an angle
  • 25g x unsalted peanuts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 2 x carrots
  • 1½ tbsp x hoisin sauce
  • 1½ tbsp x dark soy sauce
  • 1½ tbsp x Sweet Thai Chilli Sauce
  • 500g x pork mince
  • 2 sticks x celery – slice thinly at an angle
  • 100g x button mushrooms – slice thinly
  • 4 x spring onions – slice thinly at an angle
  • 50g x unsalted peanuts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice: Pour the boiling water (see quantity above for the brown rice) into a saucepan, add the rice and some salt. Bring to the boil then gently simmer with the lid on for 18-20 minutes on a low heat. Drain if there is any excess water.

Step 3

Carrots: Cut into matchsticks – peel and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 4

Sauce: In a bowl, mix together the hoisin, dark soy and Sweet Thai Chilli Sauce. Divide the sauce into three small bowls.

Step 5

Pork mince: Place a pan on high heat with a good drizzle of olive oil. When the oil is hot, add the pork mince and season well with salt and pepper. Break up the mince in the pan with a spoon. Don’t move it around too much, you want it to brown nicely. Cook for 3 minutes. In the last minute of cooking, add ONE BOWL of the sauce. Remove from the pan and set aside.

Step 6

Stir-fry: In the same pan you used for the pork, add the carrots, celery and mushrooms and ANOTHER BOWL of the sauce. Cook for 2 minutes (you want the carrots and celery to still be crunchy). If the sauce sticks to the pan, add a splash of water. Remove the vegetables from the pan and mix in with the pork mince.

Step 7

Serve in a bowl, mixed through with the rice and the rest of the sauce. Top with the spring onions and peanuts.