Sticky Sweet Chilli Pork and Basil Rice
Satisfy your cravings with this irresistible Sticky Sweet Chilli Pork and Basil Rice—a quick and flavorful dinner that's perfect for any night of the week! Tender slices of pork tenderloin are seared until golden and tossed in a luscious sauce made with sweet chilli, soy, honey, and a hint of fresh red chilli for just the right balance of sweet, spicy, and savory. Served over aromatic jasmine rice infused with fresh basil, this dish delivers bold flavors in every bite. Ready in just 35 minutes, this easy stir-fry recipe is a crowd-pleaser that's sure to bring excitement to your table. Perfect for home cooks looking for an Asian-inspired meal with a modern twist!
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Recipe Information
Ingredients
- 500 g Pork tenderloin
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 4 tbsp Sweet chilli sauce
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 Fresh red chilli, sliced
- 3 cups Cooked jasmine rice
- 1 cup Fresh basil leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Slice the pork tenderloin into thin strips and toss them with cornstarch, coating evenly.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the pork strips in batches to avoid overcrowding and sear for 2-3 minutes on each side until golden brown. Remove the pork from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sweet chilli sauce, soy sauce, honey, and sliced red chilli. Let the mixture simmer for 2 minutes, allowing it to thicken slightly.
Return the pork to the skillet and toss in the sauce until the pork is well coated and sticky. Season with salt and black pepper as needed.
Meanwhile, gently stir the fresh basil leaves into the cooked jasmine rice, allowing the heat from the rice to wilt the basil slightly.
Serve the sticky sweet chilli pork over the basil rice. Garnish with additional fresh basil or sliced chilli if desired. Enjoy!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4636 mg | 202% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 48.5 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2833 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
