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.
More in this series
Friday Fakeaway: Chicken jalfrezi with fragrant basmati rice
Friday Fakeaway: Recreate Nando’s peri peri chicken and chips at home
