Hot & sour pork & pepper stir-fry

Contains pork – recipe is for non-Muslims only
A fresh, simple dish with a refreshing hint of lime, and it's superhealthy too - so what's not to love?
PREP 10 mins
COOK 25 mins


  • calories 506
  • carbs 64
  • saturated fat 4
  • sugar 21
  • protein 34
  • fat 15
  • fibre 4
  • salt 1.11


100g Thai jasmine rice
1 tbsp sesame seeds
1 tsp sunflower oil
250g pork fillet, cut into finger-width strips
1 red and 1 yellow pepper, deseeded and sliced
2 tsp cornflour
2 tsp soy sauce
juice 1 lime
2 tbsp clear honey
½ red chilli, sliced


  1. Place the rice in a saucepan with 300ml boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mins, by which time the rice should have absorbed all the liquid and be perfectly cooked. Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.
  2. Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 mins over a high heat until the pork is lightly browned and cooked through. Mix the cornflour and soy sauce together in a bowl, then add the lime juice, honey, chilli and sesame seeds, plus 6 tbsp cold water. Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers. Serve with the rice.