The BBC Good Food logo
Sticky Thai pork

Sticky Thai pork

By
A star rating of 4.7 out of 5.3 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • 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
Advertisement

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 shrimp , 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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content