Sticky Thai pork
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 with other dishes
Skip to ingredients
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.
