Crispy pork strips are coated in a spicy & sticky honey glaze! Served with fluffy white basmati rice, fresh coriander, charred green beans, pickled peppers, and corn, you will be savouring each bite right until it ends!
Hot Honey Pork Strips
Hot Honey Pork Strips
with loaded rice & charred green beans
Hands on Time: 30 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Corn
- Cornflour
- Dried Chilli Flakes
- Fresh Coriander
- Green Beans
- Honey
- Paprika
- Pickled Bell Peppers
- Pork Fillet
- Sweet Chilli Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GOLDEN PORK
Place the cornflour, the pork strips, and seasoning in a bowl. Toss until the pork is fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the coated pork strips and fry for 3-5 minutes until cooked through and browned, shifting halfway. Drain on a paper towel on completion.
GET YOUR CHAR ON
When the rice has 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans, the chopped pepper, and the corn and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan on completion and add to the pot with the cooked rice. Mix until fully combined and season to taste.
STICKY & SPICY
Return the pan to a medium-high heat. Add the honey, the paprika, ½ the chilli flakes (to taste), the sweet chilli sauce, and 15ml of water. Mix until fully combined. Leave for 1-2 minutes until warmed through. Immediately remove from the heat and add the fried pork. Toss until the pork is fully coated in the sauce.
HONEY, I’M GLAZE!
Plate up a heaping helping of the loaded rice. Top with the sticky pork and drizzle over any remaining sauce. Sprinkle over the chopped coriander and the remaining chilli flakes (to taste). Amazing work, Chef!
White Basmati Rice - 75ml
Cornflour - 65ml
Pork Fillet - 150g
Green Beans - 80g
Pickled Bell Peppers - 30g
Corn - 50g
Honey - 15ml
Paprika - 15ml
Dried Chilli Flakes - 2,5ml
Sweet Chilli Sauce - 40ml
Fresh Coriander - 4g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GOLDEN PORK
Place the cornflour, the pork strips, and seasoning in a bowl. Toss until the pork is fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the coated pork strips and fry for 3-5 minutes until cooked through and browned, shifting halfway. Drain on a paper towel on completion.
GET YOUR CHAR ON
When the rice has 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans, the chopped pepper, and the corn and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan on completion and add to the pot with the cooked rice. Mix until fully combined and season to taste.
STICKY & SPICY
Return the pan to a medium-high heat. Add the honey, the paprika, ½ the chilli flakes (to taste), the sweet chilli sauce, and 30ml of water. Mix until fully combined. Leave for 1-2 minutes until warmed through. Immediately remove from the heat and add the fried pork. Toss until the pork is fully coated in the sauce.
HONEY, I’M GLAZE!
Plate up a heaping helping of the loaded rice. Top with the sticky pork and drizzle over any remaining sauce. Sprinkle over the chopped coriander and the remaining chilli flakes (to taste). Amazing work, Chef!
White Basmati Rice - 150ml
Cornflour - 125ml
Pork Fillet - 300g
Green Beans - 160g
Pickled Bell Peppers - 60g
Corn - 100g
Honey - 30ml
Paprika - 30ml
Dried Chilli Flakes - 5ml
Sweet Chilli Sauce - 85ml
Fresh Coriander - 8g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GOLDEN PORK
Place the cornflour, the pork strips, and seasoning in a bowl. Toss until the pork is fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the coated pork strips and fry for 3-5 minutes until cooked through and browned, shifting halfway. You may need to do this step in batches. Drain on a paper towel on completion.
GET YOUR CHAR ON
When the rice has 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans, the chopped pepper, and the corn and fry for 6-7 minutes until starting to char, shifting occasionally. Remove from the pan on completion and add to the pot with the cooked rice. Mix until fully combined and season to taste.
STICKY & SPICY
Return the pan to a medium-high heat. Add the honey, the paprika, ½ the chilli flakes (to taste), the sweet chilli sauce, and 45ml of water. Mix until fully combined. Leave for 2-3 minutes until warmed through. Immediately remove from the heat and add the fried pork. Toss until the pork is fully coated in the sauce.
HONEY, I’M GLAZE!
Plate up a heaping helping of the loaded rice. Top with the sticky pork and drizzle over any remaining sauce. Sprinkle over the chopped coriander and the remaining chilli flakes (to taste). Amazing work, Chef!
White Basmati Rice - 225ml
Cornflour - 170ml
Pork Fillet - 450g
Green Beans - 240g
Pickled Bell Peppers - 90g
Corn - 150g
Honey - 45ml
Paprika - 45ml
Dried Chilli Flakes - 7,5ml
Sweet Chilli Sauce - 125ml
Fresh Coriander - 12g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GOLDEN PORK
Place the cornflour, the pork strips, and seasoning in a bowl. Toss until the pork is fully coated. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the coated pork strips and fry for 3-5 minutes until cooked through and browned, shifting halfway. You may need to do this step in batches. Drain on a paper towel on completion.
GET YOUR CHAR ON
When the rice has 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans, the chopped pepper, and the corn and fry for 6-7 minutes until starting to char, shifting occasionally. Remove from the pan on completion and add to the pot with the cooked rice. Mix until fully combined and season to taste.
STICKY & SPICY
Return the pan to a medium-high heat. Add the honey, the paprika, ½ the chilli flakes (to taste), the sweet chilli sauce, and 60ml of water. Mix until fully combined. Leave for 2-3 minutes until warmed through. Immediately remove from the heat and add the fried pork. Toss until the pork is fully coated in the sauce.
HONEY, I’M GLAZE!
Plate up a heaping helping of the loaded rice. Top with the sticky pork and drizzle over any remaining sauce. Sprinkle over the chopped coriander and the remaining chilli flakes (to taste). Amazing work, Chef!
White Basmati Rice - 300ml
Cornflour - 250ml
Pork Fillet - 600g
Green Beans - 320g
Pickled Bell Peppers - 120g
Corn - 200g
Honey - 60ml
Paprika - 60ml
Dried Chilli Flakes - 10ml
Sweet Chilli Sauce - 160ml
Fresh Coriander - 15g
Woolies Products in this dish
