Savory and Sweet Chinese Glazed Pork with Rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch, place the rice and 260ml water in a pot with a lid, bring to a boil over high heat. After reaching boiling point, reduce to low heat, cover and let it simmer for 10-12 minutes. Once cooked, remove from heat and let it sit covered for 5-10 minutes. Fluff it with a fork before serving.

Heat a large, wide-base, non-stick pan over a medium-high heat. Add the pork mince, cook for 4-5 minutes and break it into large bite-sized pieces. Continue cooking until it turns brown and crispy on the edges.

In the same pan, add the chopped yellow bell peppers and mangetout. Cook for 2-3 minutes, or until beginning to soften.

Next, add the chopped ginger and five-spice powder to the pan and cook for another 1-2 minutes, or until it becomes fragrant.

In a bowl, dissolve the chicken stock cube and tomato paste in 150ml of boiling water. Add the soy sauce, rice vinegar, cornflour, and sugar, mix well - this will be your glazing sauce.

Pour your made-up glazing sauce into the pan and let it simmer for 2-5 minutes, or until the sauce thickens and coats the pork mince and vegetables effectively.

Serve the glazed pork on a bed of cooked basmati rice, garnish with sliced spring onions, red chili slices, and a sprinkling of toasted sesame seeds before serving. Ensure to adjust the chili slices according to your desired heat level.