Sticky Thai pork
Serves 6 with other dishes
Easy
Prep:
Cook:
This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop
Skip to ingredients
- 1 thumb-size piece fresh root ginger
- 1 garlic cloveroughly chopped
- 2 fat green chilliesseeds left in
- small bunch corianderstalks finely chopped (or if you can find a bunch with the root intact, chop that instead)
- 50g dried shrimpsoaked in water for 10 mins, then drained
- 1 tbsp groundnut or vegetable oil
- 200g minced pork
- 1 tsp fish sauce
- 100g palm sugaror light muscovado sugar
- ½ pineapplepeeled and sliced very thinly, to serve
Nutrition: per serving
- kcal158
- fat5g
- saturates2g
- carbs17g
- sugars17g
- fibre0g
- protein11g
- salt1.15glow
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.