The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Char sui-style pork with rice
Sweet, sticky and packed with personality, this dish brings big takeaway flavours to your table. Tender pork is marinated in a rich, savoury-yet-sweet glaze (you can thank the five-spice, tamari, vinegar and sun-dried tomato for that), roasted then served over fluffy rice with broccoli, pak choi and mangetout for contrast.
SWK: High protein
Plants 5
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Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 90g Tenderstem broccoli
- 3 spring onion
- 80g mangetout
- 140g basmati rice
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 300g pork medallions
- 1 pepper
Nutritional Information
Calories: 510
Protein: 47g
Carbs: 72g
Fat: 5.8g
Ingredients
- 280g basmati rice
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 handful of fresh coriander
- 180g Tenderstem broccoli
- 12 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 5 spring onion
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 160g mangetout
- 4 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 600g pork medallions
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pepper
Nutritional Information
Calories: 507
Protein: 47g
Carbs: 72g
Fat: 5.8g
Char sui-style pork with rice
Sweet, sticky and packed with personality, this dish brings big takeaway flavours to your table. Tender pork is marinated in a rich, savoury-yet-sweet glaze (you can thank the five-spice, tamari, vinegar and sun-dried tomato for that), roasted then served over fluffy rice with broccoli, pak choi and mangetout for contrast.
Cook time:
40 mins
Cuisine:
Chinese
Food group:
Pork
Allergens: Soya
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
- 1 small non stick frying pan
- 1 small mixing bowl
Make the marinade
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- In a large mixing bowl, combine the five-spice, tamari, vinegar and sun-dried tomato paste.
- On a clean board, trim any visible fat from the pork, then add it to the bowl and coat in the marinade.
Cook that pork
- Wipe any excess marinade off the pork and into the bowl you used earlier, reserving it for later.
- Spritz a non-stick frying pan with cooking spray and put it over a high heat. Fry the pork for 3 mins on each side until golden brown.
- Transfer the pork to a baking tray lined with baking paper and roast for 10-12 mins, until cooked through.
Sort your rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Sort the veg
- While the rice cooks, deseed the pepper (or trim the pak choi) and thinly slice, then trim the broccoli and cut into thirds. Slice each spring onion into 5 pieces and halve the mangetout lengthways.
- Spritz the pork pan with a little more cooking spray and put it over a medium-high heat. Fry the prepped veg for 4-5 mins, adding a splash of water if needed. Add the ginger and garlic paste for the final min.
Finish and plate up
- To make the sauce, add the remaining marinade to a small saucepan with 50ml water (100ml for 4 portions) and boil for 3-5 mins.
- Finely chop the coriander.
- Thinly slice the pork. Serve on a bed of rice with the veg, drizzle over the sauce and sprinkle on the coriander.