Sugar-Free Gluten-Free Pork with Rice and Beans


  1. Preheat the oven to 160ºC fan oven/180ºC/gas 4.
  2. Heat the oil in a large hob to oven casserole dish, add the pork and fry until it begins to brown.
  3. Add the ginger, honey, garlic and onion and fry for 2-3 minutes, until the onion begins to soften.
  4. Add the mirin, soy, water and beans and bring to the boil. Season well with salt and pepper.
  5. Place in the oven for 1 1/2 hours. Take out of the oven and stir in the rice. Put back in the oven for a further 30 minutes.
  6. Take out of the oven. Sprinkle the pak choi over the top and then repalce the lid.
  7. Leave for 2 minutes and then stir in the pak choi.


  • 1 tablespoon olive oil
  • 1kg belly pork, fat and skin removed and cut into bite-sized pieces
  • 2 tablespoons freshly grated ginger
  • 2 teaspoons honey
  • 2 cloves garlic, finely chopped
  • 1 onion, sliced
  • 2 tablespoons mirin
  • 2 tablespoons GF/sugar-free soy sauce
  • 1 1/2 mugs water
  • 400g can kidney beans, drained
  • 1 mug basmati rice
  • 2 pak choi, sliced





prep time

15 Minutes

cook time

90 Minutes



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