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Pork Stir Fry - £2.50 per serving

(recipe, RSPCA United Kingdom)

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Use vegetable suggestions below only as guidance – be creative and be thrifty. Published as part of the RSPCA’s Think Pig Christmas Recipes. The RSPCA are are encouraging everyone to ‘Think Pig’ by buying higher welfare pork. You can see more recipes and join the campaign on the RSPCA Think Pig Facebook Page in the Notes section at


  1. 1 Tbsp. soy sauce
  2. 2 tsp. seasoned rice vinegar or white wine vinegar
  3. 1 juice of 1 small orange
  4. 1 tsp. dark muscovado sugar
  5. 2 tsp. cornflour
  6. 2 Tbsp. vegetable oil
  7. 85 g unsalted cashews nuts
  8. 4 spring onions, sliced
  9. 300 g lean and thinly sliced higher welfare pork chops, which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  10. 1 large carrots, cut into think matchsticks
  11. 150 g pack mangetout, sliced in half
  12. 1 red pepper, seeded and thinly sliced


  1. Mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
  2. Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Remove the nuts and tip on to kitchen paper to drain. When cool enough to handle chop finely.
  3. Add the spring onion and cook over a high heat for 3-5 minutes until just softened then lift them out and add to the cashews.
  4. Add the pork and carrots to the wok and stir fry for 3-4 minutes, add the broccoli, mange tout, red pepper and cabbage stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
  5. Stir the cornflour mixture to blend the ingredients, pour into the wok and stir-fry for a couple of minutes until the sauce thickens. Stir in the spring onion. Serve the stir fry sprinkled with the nuts along with noodles or rice.
  6. Don’t forget to Think Pig: and find out more about the labels you should be looking for to help improve pig welfare.