Sticky Thai Pork
This mouthwatering recipe combines aromatic ginger, garlic, and chillies with savory pork and sweet pineapple, creating a flavorful and sticky dish that is sure to impress your taste buds. The juicy pineapple slices pair perfectly with the caramelized pork, making each bite a delightful blend of sweet and savory goodness. Give it a try and enjoy the explosion of flavors in every bite!
— Constant Cookbook
Ingredients
- 1 thumb-size piece fresh root ginger
- 1 garlic clove , roughly chopped
- 2 fat green chillies , seeds left in
- small bunch coriander , stalks finely chopped (or if you can find a bunch with the root intact, chop that instead)
- 50g dried shrimps , soaked in water for 10 mins, then drained
- 1 tbsp groundnut or vegetable oil
- 200g minced pork
- 1 tsp fish sauce
- 100g palm sugar or light muscovado sugar
- ½ pineapple , peeled and sliced very thinly, to serve
Instructions
- Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
- Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 6 with other dishes
Nutrition
- Calories: 158 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 17 grams sugar
- Protein Content: 11 grams protein
- Sodium Content: 1.15 milligram of sodium
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