Sticky Pork and bellaverde® Stir Fry

10 mins + marinating time
15 mins

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  1. Diagonally slice the pork into 2cm cubes. Mix the sugar, wine, ginger, spice and hoisin sauce together in a bowl, add the pork and stir to coat. Leave to marinate for at least 10 mins.
  2. Heat half the oil, add the pork and the marinade and stir fry over a high heat for about 8 mins or until the pork is brown, and sticky. Add 4 tbsp of the stock and scrape up the sediment in the pan. Transfer to a clean bowl and keep warm.
  3. Wipe out the wok, add the remaining oil and add the garlic, pepper, bellaverde® and remaining stock, stir fry over a high heat for 4 mins, add the mangetout, spring onions and stir fry for a further 3 mins. Remove from the heat.
  4. Divide the vegetables between four bowls, then top with the pork. Serve with chopsticks.

Per Serving: 449 calories, 28.3g protein, 15.6g carbohydrate, 29.9g fat, 9.8g saturated fat, 3.0g fibre, 0.79g salt. Counts as 1 of your 5-a-day.