eCook Meal
Hot Honey Pork Strips
with loaded rice & charred green beans
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R195.86
for 4 servings · R48.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sweet Chilli Sauce needs 160 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 36% of packR16.00
-
Cornflour needs 250 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Paprika needs 60 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
-
White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hot Honey Pork Strips?
The preparation time for Hot Honey Pork Strips with loaded rice & charred green beans is between 30 and 45 minutes.
What is the total time required to make Hot Honey Pork Strips with loaded rice & charred green beans?
The total time required to make Hot Honey Pork Strips with loaded rice & charred green beans is between 50 and 65 minutes.
How many servings does Hot Honey Pork Strips provide?
4 servings
What are the main ingredients in Hot Honey Pork Strips?
Corn, Cornflour, Dried Chilli Flakes, Fresh Coriander, Green Beans, Honey, Paprika, Pickled Bell Peppers, Pork Fillet, Sweet Chilli Sauce, White Basmati Rice
What is the nutritional information of Hot Honey Pork Strips?
Calories: 824, Carbs: 142 grams, Fat: grams, Protein: 44.6 grams, Sugar: 34.4 grams, Salt: 7 grams
How do I prepare Hot Honey Pork Strips?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Hot Honey Pork Strips?
Corn, Cornflour, Dried Chilli Flakes, Fresh Coriander, Green Beans, Honey, Paprika, Pickled Bell Peppers, Pork Fillet, Sweet Chilli Sauce, White Basmati Rice
How many calories does Hot Honey Pork Strips have?
824 calories
How much fat content does Hot Honey Pork Strips have?
grams