Sticky Sweet Chilli Pork with Rice
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 20 minutes
- Total time
- 40 minutes
Heat / oven settingHob: medium-high heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 375g | |
| 1.5 | |
| 3 | |
| 3 cloves | |
| 1.5 tbsp | |
| 6 tbsp | |
| 3 tbsp | |
| 1.5 tbsp | |
| 3 tsp | |
| 150ml |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Wok or deep frying pan
- Saucepan for rice
- Sauce jug
- Wooden spoon
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Mix sweet chilli sauce, soy sauce, vinegar, cornflour and water in a jug. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook rice
Cook the rice in a saucepan according to the packet instructions, allowing approximately 10–15 minutes. Drain carefully if needed. Keep it hot and serve as soon as the main dish is ready.
Cook pork
Heat oil in a wok. Stir-fry pork for 6–8 minutes, turning frequently, then add garlic. Check the centre reaches 75°C for at least 30 seconds with a clean food thermometer; continue cooking if needed.
Add vegetables
Add carrot and pepper with a splash of water. Cook for 4–5 minutes, stirring, until tender-crisp.
Glaze
Stir the sauce mixture again, pour into the pan and simmer for 3–4 minutes until thickened and hot throughout.
Serve
Spoon over rice and divide evenly. Evaluate sweetness, acidity and sauce consistency.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Serve rice promptly. To save freshly cooked rice, cool quickly, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Do not keep rice warm at room temperature.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗ · Rice storage advice ↗
Nutritional considerations
Pork supplies protein and rice supplies carbohydrate. Sweet chilli sauce adds sugar, so measure the quantity. Vegetables add fibre.
Practical skills
Thin slicing, stir-frying, thickening with cornflour and flavour balance.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.