Sticky pork fried rice parcels

Sticky pork fried rice parcels
  • Serves icon Serves 6

Have for lunch or enjoy as a snack, these sticky pork fried rice parcels are delicious on their own or great served with a green salad

Nutrition: per serving

Calories
711kcals
Fat
39.9g (17g saturated)
Protein
20.6g
Carbohydrates
69.7g (4.4g sugars)
Fibre
0.4g
Salt
2g
Calories
711kcals
Fat
39.9g (17g saturated)
Protein
20.6g
Carbohydrates
69.7g (4.4g sugars)
Fibre
0.4g
Salt
2g

Ingredients

  • 2 shallots
  • 2 tbsp groundnut oil
  • 1 garlic clove
  • 1 red chilli,
  • Knob of fresh ginger
  • 300g free-range pork mince
  • 1 tbsp Chinese five-spice powder
  • 2 tbsp soy sauce
  • ½ tbsp honey
  • 150g basmati rice
  • Handful of chopped fresh coriander
  • 375g puff pastry sheets
  • Egg
  • Sesame seeds

Method

  1. Fry 2 shallots, chopped, in 2 tbsp groundnut oil for 5 minutes.
  2. Add 1 garlic clove, crushed, 1 red chilli, finely sliced, and a good knob of fresh ginger, finely chopped.
  3. Add 300g free-range pork mince and fry until brown, then add 1 tbsp Chinese five-spice powder, 2 tbsp soy sauce and ½ tbsp honey. Cook until sticky.
  4. Put 150g basmati rice in 275ml boiling salted water. Cover and simmer for 8-10 minutes until the water is absorbed.
  5. Stir into the pork with a handful of chopped fresh coriander. Cool slightly.
  6. Preheat the oven to 200°C/fan180°C/gas 6.
  7. Roll out 2 x 375g puff pastry sheets to make a little thinner, then cut each into 6 equal squares.
  8. Divide the pork and rice among the squares, then brush with beaten egg and fold the corners together to seal.
  9. Brush all over with more egg, sprinkle with sesame seeds and bake for 20-25 minutes.
  10. Serve with green salad.

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