Pork and Butternut Stir-fry | Clover Corporate

Ingredients

• 250 ml (200 g) jasmine rice
• 80 ml Clover Springbok butter – unsalted, melted
• 1 butternut, peeled and cut into cubes
• 500 g pork fillet, cut into strips
• 1 small onion, thinly sliced
• 2 cloves garlic, crushed
• 10 ml grated ginger
• 1 bunch baby spinach
• 40 ml dark brown sugar
• 50 ml lime juice
• 15 ml sweet chilli sauce
• 10 g fresh mint leaves
• salt and freshly ground black pepper to taste