Sticky Thai pork

Sticky Thai pork

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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 info

Nutrition

kcalories
158
protein
11g
carbs
17g
fat
5g
saturates
2g
fibre
0g
sugar
17g
salt
1.15g

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

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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.

Recipe from Good Food magazine, December 2008

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