Sticky Thai pork

Sticky Thai pork

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Prep: 10 mins Cook: 20 mins

Easy

Serves 6 with other dishes
This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop

Nutrition and extra info

Nutrition:

  • kcal158
  • fat5g
  • saturates2g
  • carbs17g
  • sugars17g
  • fibre0g
  • protein11g
  • salt1.15g
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Ingredients

  • 1 thumb-size piece fresh root ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, roughly chopped
  • 2 fat green chilli, seeds left in
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • small bunch coriander, stalks finely chopped (or if you can find a bunch with the root intact, chop that instead)
  • 50g dried shrimp, soaked in water for 10 mins, then drained
  • 1 tbsp groundnut or vegetable oil
  • 200g minced pork
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 100g palm sugar or light muscovado sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ pineapple, peeled and sliced very thinly, to serve
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

Method

  1. Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.

  2. 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.

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