Chinese-Style Sweet & Sticky Pork With Rice

Add the basmati rice and 300ml [600ml] 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 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Boil half a kettle

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 min, breaking it into large bite-sized pieces, until browned and starting to crisp and caramelise

Meanwhile, deseed the yellow pepper[s] (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 mix and the tomato paste in 150ml [250ml] boiled water

Add the soy sauce, rice vinegar, cornflour and 1 tbsp [2 tbsp] sugar and whisk to combine – this is your stock

Once the pork mince is done, add the chopped pepper and halved mangetout and cook for 2-3 min or until starting to soften

Once starting to soften, add the chopped ginger and five-spice mix to the pan and cook for a further 1-2 min or until fragrant

Once fragrant, add the stock and cook for 2-5 min or until the sauce is glossy and thickened – this is your Chinese-style sweet & sticky pork

Meanwhile, trim, then slice the spring onion[s] finely

Finely slice the red chilli[es] into rounds