Sticky pork with rice pilaf

Sticky pork with rice pilaf




  • 500g pork fillet, cut across grain in 5mm slices
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/3 cup slivered almonds
  • 2 cups basmati rice
  • 3 cups (750mL) chicken stock (gluten-free)
  • ¼ cup fresh flat-leaf parsley, chopped


Heat a large heavy-based saucepan or frypan with lid over medium heat. Add oil and onion and cook for 5 minutes or until soft. Add almonds and cook until golden brown. Add rice and stir for 1 minute to heat grains. Pour in stock and bring to the boil, stirring to prevent the rice sticking. Reduce the heat to low, cover and cook for 10-15 minutes until all stock has been absorbed and rice is tender. Keep covered while cooking pork.

Heat a non-stick frypan over medium to high heat. Add hoisin sauce, soy sauce and honey, allow to boil for 2-3 minutes until mixture thickens. Add the pork and cook, stirring, for 5 minutes or until cooked through.

Serve slices of pork on a mound of the rice pilaf. Spoon any leftover sauce over pork.


  • This recipe is so delicious. Sticky, sweet, salty tender pork over rice with a surprising crunch here and there.
  • The rice can be cooked in advance and reheated in the microwave.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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