5 min Prep, 25 min Cook
Contains 2 tsp tamari (soya) and more
Boil a kettle. Rinse the black rice and add to a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 25-30 mins.
Chop the yellow pepper into bite-sized piece. Finely chop the garlic and red chilli (remove the seeds for less heat).
Thinly slice the pork.
To make the sweet & sour sauce; in a bowl, mix together the cornflour with 1 tbsp cold water. Then add the tamari, tomato paste, honey and apple cider vinegar, mix well.
Heat a medium-sized pan with 2 tsp oil and add the garlic and chilli for 1 min. Then add the sliced pork and cook for 7 mins until lightly golden, then add the yellow pepper and mangetout for 2 mins. Add the sauce and simmer for 3 mins, until the pork is cooked through.
Drain the black rice.
Place the black rice on a warm plate and spoon over, in the middle, the sweet and sour pork. Enjoy!
Serving Size 0 g
|Amount Per Serving|
|Calories 594 cals||30%|
|% Daily Value*|
|Kilojoules 3371.5 kJ||30%|
|Fat 27 g||42%|
|Sodium 0 mg||0%|
|Carbohydrate 46 g||15%|
|Protein 45 g||90%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|