Classic Chinese spices and chilli add a tasty kick
(25 votes)
Cook: 45 Mins
Serves: 2
Price: £1.85 per serving
Nutritional Information
Each 392g serving contains
Energy
2360kj
564kcal
2360kj
564kcal
28%
Fat
25.3g
25.3g
High
36%
36%
Saturates
7.8g
7.8g
Med
39%
39%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
1.33g
1.33g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
602kj/144kcal
Typical energy values per 100g:
602kj/144kcal
Ingredients
2 slices pork belly, cut into short pieces
1tbsp reduced-salt soy sauce
1tbsp tomato ketchup
1tbsp rice vinegar
2cm piece ginger, finely grated
2 cloves garlic, finely chopped
½tsp Chinese five-spice
100g basmati rice, rinsed
1tsp rapeseed oil
2 pak choi, trimmed and leaves separated
1 red chilli, deseeded and thinly sliced
2 spring onions, thinly sliced
10g fresh coriander, leaves picked and roughly chopped
Method
1
Combine the pork strips, soy sauce, ketchup, vinegar, ginger, garlic and five-spice in a bowl. Cover and chill for 2 hrs or overnight.
2
About 30 mins before serving, cook the rice according to the pack instructions and keep warm.
3
Meanwhile, heat the oil in a heavy-based frying pan on a high setting. Reserving the marinade, put the pork strips in the pan, skin-side down, and fry for 5-6 mins on both sides until golden and crisp. Remove from the pan and set aside.
4
Add the pak choi, red chilli, spring onions and remaining marinade to the pan and fry for 5 mins until the pak choi has wilted.
5
Serve the pak choi and pork on the rice and garnish with the coriander.