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Sticky Brown Sugar Glazed Pork with New Orleans Style Rice

Sticky Brown Sugar Glazed Pork with New Orleans Style Rice

Published on October 15, 2015 • Last updated January 28, 2019 by Elizabeth Atia
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In collaboration with Veetee Rice.

Sticky Brown Sugar Glazed Pork with New Orleans Style Rice

I love home cooking, I really do. I enjoy the whole chopping, preparing and assembling process which results in a nice, tasty home cooked meal for the family, but time isn’t always on my side.

Sometimes, at the end of a long, busy day ferrying children to clubs and events, after a day’s work or even after a day’s adventuring out on the hills all you want is the food. None of the faff just all of the eating.

Something quick.

Something tasty.

Proper comfort food ready in minutes.

Sticky Brown Sugar Glazed Pork with New Orleans Style Rice

This is where Veetee, the UK’s leading expert rice brand, comes to the rescue! With a wide range of ready-to-heat in just two minutes plain and flavoured rice options you’ll never be short of possibilities!

We had roast pork for dinner last weekend. A gorgeous rare breed Iron Age pork reared locally on our remote and wild Shetland islands by the fantastic Gateside Croft.

There were leftovers – not a lot of leftovers, but leftovers nonetheless. These leftovers were chopped up into 1 cm cubes and stuck in the freezer for later use when inspiration struck.

Sticky Brown Sugar Glaze

Inspiration struck when I was going through a hamper full of lovely Veetee rice flavours – spicy Mexican style, pilau, basmati, wholegrain brown with quinoa, long grain and New Orleans style – perfect with glazed ribs, the packaging said.

Glazed ribs, eh?

I didn’t have any ribs, but I did have chopped Iron Age pork in the freezer. So I whipped up a sticky brown sugar glaze to coat the chopped pork, and created this fantastic super-tasty one-pan fifteen minute lunch for my husband for when he came home from work.

The secret to the glaze is to use whole spices – toast and grind your own for maximum flavour. I used a few Indonesian long peppers for something a bit different, but regular black peppercorns would work a treat as well. Alternatively, use a ready made Chinese five spice blend.

Sticky Brown Sugar Glazed Pork with New Orleans Style Rice

The resulting dish was incredibly moreish – rich in flavour and left a nice warming sensation on the palette. The New Orleans style rice is flavoured with tomato, cayenne, smoked paprika and chilli and it contains red kidney beans. With the addition of a tin of drained sweetcorn with peppers you’ve got the vegetable side of things covered too.

A meal in less than 15 minutes.

Win!

At the moment the New Orleans style rice is only available in Waitrose, but you can find many of their other flavours in Tesco, Asda, Amazon, Morrison’s, Ocado or Sainsbury’s.  A quick look at their online shopping sites shows that you can get most of the flavours for less than £1.

For more Veetee recipe inspiration (or to submit your own recipe!) visit their website, or follow them on Facebook and Twitter.

Sticky Brown Sugar Glazed Pork with New Orleans Style Rice

Sticky Brown Sugar Glazed Pork & New Orleans Style Rice

A quick mid-week recipe using store cupboard ingredients and leftover roast pork.
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Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 2 servings
Author: Elizabeth

Ingredients

For the Five Spice Powder

  • 0.5 cinnamon stick
  • 1 tsp whole cloves
  • 1 tsp fennel seeds
  • 1 whole ground star anise
  • 2 Indonesian long peppers (or 1 tsp peppercorns)

For the Sticky Brown Sugar Glaze

  • 50 grams dark brown sugar
  • 1 tbsp apple cider vinegar
  • 1/8 tsp smoked sea salt
  • 1/2 tsp garlic granules
  • 1 tbsp sunflower oil
  • 1 tbsp tomato puree
  • 1 tsp five spice powder (shop bought or homemade)

For the Pork and Rice

  • 200 grams cubed leftover roast pork
  • 165 grams tinned sweetcorn with peppers drained
  • 280 grams Veetee New Orleans Style Rice
  • spring onions to garnish
  • soured cream to serve, optional
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Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

For the Five Spice Powder

  • Toast the fennel seeds in a dry pan over a medium-high heat until they begin to darken and start to pop. When you can smell their aroma they are toasted.
  • Add the fennel seeds with the remaining whole spices into a mortar and pestle, and pound until finely ground. Store in a dark, airtight container until needed.

For the Sticky Brown Sugar Glaze

  • Mix all the ingredients together in a small bowl and stir with a small whisk until thoroughly combined. Set aside.

For the Pork and Rice

  • Heat a non stick pan over a medium-high flame.
  • Add the sticky brown sugar glaze to the chopped leftover roast pork and stir well to coat.
  • Add the sticky brown sugar glazed pork to the pan and cook for about 5 minutes, until the pork is reheated thoroughly and everything is sticky and sizzling.
  • Add the rice and drained sweetcorn with peppers and cook for a further 2 minutes, until everything is piping hot.
  • Serve immediately sprinkled with spring onions with soured cream on the side, if you wish.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary - we'd love to see what you've been making!

OTHER VEETEE RECIPE IDEAS
Baked Rice Samosas by Fuss Free Flavours
Indonesian Fried Rice – Nasi Goreng with Prawns by Supergolden Bakes
Wholegrain Rice, Quinoa & Vegetable Bites by Utterly Scrummy Food for Families
Paneer Pilau Fritters by Emily’s Recipes & Reviews
Mozarella Stuffed Aubergine Rice Balls by Amuse Your Bouche
Quick n Easy – Spicy Rice and Bean Feast by A Glug of Oil

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This is a commissioned recipe for Veetee. All thoughts and opinions expressed are our own. This post also contains an Amazon affiliate link, which means if you click through and make any purchase via Amazon we will get a small commission and you will be helping to support our family.

Category: Carbohydrates, Hoof & Feather, Pork, Recipe, RiceTag: Iron Age pork, leftover pork, rice, Veetee

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. Narinder@naturals ice cream online order

    December 26, 2016 at 6:41 am

    Hey , Elizabeth thanks for sharing awesome sticky brown sugar its really so yummy i really love it..

    Reply
  2. Andrew Petrie

    March 12, 2016 at 2:16 pm

    An enticing recipe which I would very much like to try but the problem might be finding the New Orleans style rice. Can you recommend a stockist ?

    Reply
  3. Emma Walton

    February 28, 2016 at 9:14 pm

    This recipe looks and sounds so good, it’s making my mouth water!

    Reply
  4. Heather Haigh

    February 12, 2016 at 2:24 pm

    lookd delicious, I’m sure this would be popular in our house.

    Reply
  5. Stella Kashmoney

    October 21, 2015 at 7:34 am

    A meal in only 15 minutes? I am in love..Looks yummy too.

    Reply
  6. ana

    October 21, 2015 at 7:13 am

    Although I am a vegetarian I am always in awe of your cookery skills and amazed that this is such a quick meal to prepare.

    Reply
  7. Kate - gluten free alchemist

    October 19, 2015 at 9:25 pm

    Lovely! Must remember this one next time I have leftover roast!!

    Reply
  8. Jemma @ Celery and Cupcakes

    October 18, 2015 at 7:58 am

    This just looks amazing! It looks like the perfect comfort food and I can’t believe that it was ready in only 15 – minutes.

    Reply
  9. Nicola

    October 18, 2015 at 6:59 am

    I know what I’m cooking for dinner tonight! Thanks so much for sharing! <3

    Reply
  10. Sarah Maison Cupcake

    October 16, 2015 at 12:21 pm

    This looks fantastic – I love the idea of a New Orleans style rice dish rather than Asian. Must try this!

    Reply
  11. Claire @foodiequine

    October 16, 2015 at 12:03 pm

    Great colours and flavour combinations. I love ready cooked rice for a quick lunch.

    Reply
  12. Jan @GlugofOil

    October 16, 2015 at 10:51 am

    Oh my goodness this looks sooo good!

    Reply
  13. Emily

    October 16, 2015 at 9:16 am

    I love this take on rice! Plus sticky pork – yum! x

    Reply
  14. Helene @CroqueMaman

    October 15, 2015 at 3:10 pm

    STICKY BROWN SUGAR GLAZED PORK… wow!!! This sounds DELICIOUS!!! And these pictures… amazing!!! I love it! Thank you for sharing.

    Reply
  15. Becca @ Amuse Your Bouche

    October 15, 2015 at 2:14 pm

    Oh wow that glaze sounds amazing, and I love the sound of it with the New Orleans rice. Love those Veetee rice trays, they’re so convenient!

    Reply
  16. Helen @ Fuss Free Flavours

    October 15, 2015 at 1:29 pm

    Oh what a lovely recipe for using up leftovers. It would be perfect with chicken too! I am really impressed with the Veetee rice.

    Reply
  17. Dannii @ Hungry Healthy Happy

    October 15, 2015 at 1:23 pm

    Now this is comfort food! I love that it is ready in just 15 minutes too – even better!

    Reply
  18. Olivia Jade Thristan

    October 15, 2015 at 11:13 am

    Although I am a vegetarian and personally wouldn’t eat it, I think it’s an interesting recipe and your pics are fab 🙂 x

    Reply
  19. Summer

    October 15, 2015 at 11:13 am

    Looks lovey you had me at rich in flavour and left a nice warming sensation great for winter

    Reply

Trackbacks

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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