Cantonese Pork


For 2 (for 4)

Dice Pork: 1 pack (2 packs)

Spring Onions: 1 bunch (1 bunch)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Sugar: 2 sachets (4 sachets)

Red Onion: 1 (2)

Dark Soy Sauce: 1 pod (2 pods)

Tomato Ketchup: 2 sachets (4 sachets)

Chinkiang Vinegar: 2 pods (4 pods)

Chiu Chow Chilli Oil: 1 pod (2 pods)

White Pepper: ½ pod (1 pod)

Sesame Oil: ½ pod (1 pod)

Shaoxing Wine: 1 pod (2 pods)

Jasmine Rice: 1 bag (2 bags)

Soy Sauce: 2 sachets (4 sachets)

Nutritional Information:

Per serving: Energy (kcal) 750 Fat 24g of which saturates 5g Carbohydrates 91g of which sugars 15g Protein 56g Salt 3.71g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

When you look at tomato ketchup, maybe you see the slather-on-everything sauce of your childhood. When chefs at Hong Kong’s cha chaan teng (greasy spoon cafés) looked at ketchup, they saw a miracle fountain of sticky-sweet umami flavour. During the colonial era, when many Hong Kongers couldn’t afford the local restaurants, it was cha chaan teng that came to the rescue with ‘soy sauce western food’, a cheeky cuisine that’s all about creating huge, slap-in-the-face flavour within limited means. Now, no longer constrained by lack of resources, dishes like this tomato pork are free to be as tasty as possible.

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins