15-Minute Black Pepper Pork with Rice

Ingredients

• 500 g Pork mince
• 3 cloves Garlic (Minced or finely chopped)
• 0.5 Onion (Finely diced)
• 3 tbsp Oyster sauce
• 1 tbsp Sesame oil
• 2.5 tbsp Dark soy sauce
• 2 tbsp Honey
• 2 tbsp White wine vinegar
• 1 tsp Ground black pepper
• 150 ml Chicken stock
• 2 Spring onions (Sliced; reserve some green tops for serving if desired)
• 1 Large red chilli (Thinly sliced; remove seeds for less heat)
• 200 g Uncooked rice (Any preferred variety)

Steps

1. 1

   Cook the rice according to the package directions so it is ready to serve with the pork. Keep it covered and warm while preparing the pork.

2. 2

   Prepare the aromatics and garnishes: mince the garlic, dice the onion, slice the spring onions, and thinly slice the red chilli. Remove the chilli seeds if you prefer a milder dish.

3. 3

   Heat a large skillet or wok over medium-high heat. Add the minced garlic and diced onion, then sauté for about 2 minutes, stirring frequently, until the onion begins to soften and the garlic is fragrant but not browned.

4. 4

   Add the pork mince to the skillet. Break it up with a wooden spoon and cook for 3–4 minutes, stirring regularly, until it is browned throughout and no pink remains.

5. 5

   Add the oyster sauce, sesame oil, dark soy sauce, honey, white wine vinegar, and ground black pepper. Stir thoroughly so the pork is evenly coated and the honey dissolves into the sauce.

6. 6

   Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, stirring occasionally, until the liquid reduces slightly and forms a glossy sauce around the pork. Ensure the pork reaches 160°F/71°C if checking with a thermometer.

7. 7

   Stir in the sliced spring onions and red chilli. Cook for about 30 seconds, just until the spring onion softens slightly while the chilli remains fresh and aromatic.

8. 8

   Divide the cooked rice among three portions and spoon the black pepper pork over or alongside it. Finish with any reserved spring onion and chilli, then serve hot.

Notes

The source lists 2.5 tablespoons dark soy sauce. The transcript mentions adding a little more dark soy sauce after the stock, but no additional quantity is specified, so the written ingredient list was used as definitive. For meal prep, cool the pork and rice promptly, refrigerate in airtight containers, and use within 3–4 days; reheat until steaming hot.

Nutrition per serving

• main
• meal-prep
• high-protein
• quick
• 15-minute
• stir-fried
• spicy
• with-rice