eCook Meal
Sticky Hoisin Pork
with plump sushi rice & fresh green leaves
The Asian dish that dreams are made of, ready in three easy steps! Tender sticky pork served with fresh greens and pearls of sushi rice.
Serving guide
Choose your portion size.
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY Pork PARADISE
Loosen the sticky hoisin with 15ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated Garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 1-2 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky Pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY Pork PARADISE
Loosen the sticky hoisin with 30ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated Garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 1-2 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky Pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY Pork PARADISE
Loosen the sticky hoisin with 45ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated Garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 1-2 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky Pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
HAVE A RICE DAY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm.
STICKY Pork PARADISE
Loosen the sticky hoisin with 60ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated Garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 2-3 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season.
LET’S EAT!
Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky Pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R209.40
for 4 servings · R52.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Sushi Rice needs 400 mlAsian Sushi Rice 1 kg R69.99 · whole pack (size can't be divided)R69.99
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Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
- Dried Chilli Flakes
- NOMU Oriental Rub
- Sticky Hoisin
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Hoisin Pork?
The preparation time for Sticky Hoisin Pork with plump sushi rice & fresh green leaves is between 10 and 25 minutes.
What is the total time required to make Sticky Hoisin Pork with plump sushi rice & fresh green leaves?
The total time required to make Sticky Hoisin Pork with plump sushi rice & fresh green leaves is between 35 and 55 minutes.
How many servings does Sticky Hoisin Pork provide?
4 servings
What are the main ingredients in Sticky Hoisin Pork?
Dried Chilli Flakes, Fresh Coriander, Garlic, Green Leaves, NOMU Oriental Rub, Pork Mince, Rice Wine Vinegar, Spring Onion, Sticky Hoisin, Sushi Rice
What is the nutritional information of Sticky Hoisin Pork?
Calories: 1582, Carbs: 76 grams, Fat: grams, Protein: 32.6 grams, Sugar: 81 grams, Salt: 594 grams
How do I prepare Sticky Hoisin Pork?
STICKY PORK PARADISE: Loosen the sticky hoisin with 30ml of water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the chilli flakes (to taste), the grated garlic and the rub and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in ¾ of the loosened sticky hoisin, and simmer for 1-2 minutes until sticky, shifting occasionally. Season to taste. Just before serving, dress the rinsed green leaves with a drizzle of olive oil and season. HAVE A RICE DAY: Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, add the rice wine vinegar (to taste), and cover to keep warm. LET’S EAT!: Make a bed of the dressed green leaves. Top with the fluffy rice and the sticky pork. Garnish with the remaining sticky hoisin, the chopped coriander, any remaining chilli flakes (to taste), and the sliced spring onion. Well done, Chef!
What should be prepared from my kitchen to make Sticky Hoisin Pork?
Dried Chilli Flakes, Fresh Coriander, Garlic, Green Leaves, NOMU Oriental Rub, Pork Mince, Rice Wine Vinegar, Spring Onion, Sticky Hoisin, Sushi Rice
How many calories does Sticky Hoisin Pork have?
1582 calories
How much fat content does Sticky Hoisin Pork have?
grams