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Sticky Thai pork

Sticky Thai pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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:
HighlightNutrientUnit
kcal158
fat5g
saturates2g
carbs17g
sugars17g
fibre0g
protein11g
low insalt1.15g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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