Crispy chilli pork

Crispy sweet and sour chilli pork with a fresh cucumber salad. The perfect homecooked takeaway.

SERVES: 4 | COOK & PREP: 30 min

Ingredients

• 300g pork mince

• 1/2 tsp chilli flakes

• 1 tbsp Chinese five spice

• 300g basmati rice

• 3 spring onions

• Large handful of fresh corriander, chopped

• 4 tbsp hoisin sauce

• 3 tbsp honey

• 4 tbsp white rice vinegar

• 1 cucumber

• 3 garlic cloves

• 2 tbsp soy sauce

• 1 inch of fresh root ginger

Method

1. Add the rice to a saucepan, cover with water and bring to the boil over a high heat. Once boiling, reduce the heat to very low & simmer for 10-15 min.

2. Meanwhile thinly sliced the cucumber into ribbons.

3. In a bowl mix the rice vinegar and cucumber ribbons with a pinch of salt and set aside to pickle until serving 

4. Finely chop (or grate) the garlic and ginger.

5. In a small bowl or jug, mix together the hoisin, honey, half the soy sauce and 4 tbsp of water

6. Add 1-2 tbsp vegetable oil to a large wide-based pan (preferably non-stick) over a medium-high heat

7. Add the garlic, ginger, five spice and chilli flakes (can't handle the heat? Go easy!) to the pan and stir constantly for 1 min, then add the pork mince & cook for 4-6 min or until starting to brown, breaking it up as you go.

8. Slice the spring onions and corriander.

9. Add the hoisin marinade and cook for approx. 6-8 min or until crispy and cooked through. 2 minutes before the mince is cooked add half the spring onions and half the corriander.

10. Serve the rice followed by the pork mince and scatter with the remaining spring onion and corriander with the cucumber on the side.