Here's how you can make a delicious takeaway treat in the comfort of your own home

Who needs a takeaway when making your own, fakeaway of sticky Chinese pork with rice is so easy?

While many of our favourite takeaways are still operating throughout lockdown three, many of us have plenty of time on our hands so why not give making your own fakeaway dish a go?

To make this tasty creation you will need to stir-fry fresh ginger, five-spice and pork mince with crunchy yellow pepper and mange tout in a sweet, sticky sauce.

Sprinkle with toasted sesame seeds and fresh chilli for a bit of a kick.

Picture: Gousto

Top tip: To easily peel ginger, just use a teaspoon to scrape the skin. It will come off really easily and you will waste less of the ginger root inside.

Ingredients for 2 people (double for 4)

- 1 red chilli

- 1 yellow pepper

- 15g fresh root ginger

- 1 spring onion

- 1 tsp five-spice mix

- 80g mange tout

- 250g british pork mince

- 130g basmati rice

- 1/2 knorr chicken stock cube

- 1 soy sauce sachet (15ml)

- 1 rice vinegar sachet (15ml)

- 1 toasted sesame seed sachet (5g)

- 1 tomato paste sachet (16g)

- 3g cornflour

- Sugar

Method:

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, boil a kettle

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick), over a medium-high heat

Once hot, add the pork mince and cook for 8-10 min, breaking it into large bite-sized pieces, until browned and starting to crisp and caramelise

Meanwhile, deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Chop the mange tout in half

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Dissolve 1/2 [1] Knorr chicken stock cube and the tomato paste in 150ml [250ml] boiled water

Add the soy sauce, rice vinegar, cornflour and 1 tbsp [2 tbsp] sugar and whisk to combine – this is your stock

Once the pork mince is done, add the chopped pepper and mange tout and cook for 2-3 min or until starting to soften

Once starting to soften, add the chopped ginger and five-spice mix to the pan and cook for a further 1-2 min or until fragrant

Once fragrant add the stock and cook for 2-5 min or until the sauce is glossy and thickened

Meanwhile, trim, then slice the spring onion[s] finely

Finely slice the red chilli[es]

Serve the sticky Chinese pork over the cooked basmati rice

Garnish with the chopped spring onion, sliced chilli (can't handle the heat? Go easy!) and toasted sesame seeds

Recipe courtesy of gousto.co.uk

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In these confusing and worrying times, local journalism is more vital than ever. Thanks to everyone who helps us ask the questions that matter by taking out a subscription or buying a paper. We stand together. Nancy Fielder, editor.