The Extremely Versatile Sticky Thai Pork That Complements A Wide Range Of Dishes Or Itself. The Choice Is All Yours.
This easy-to-make, cheap & delicious sticky Thai pork ticks all the right boxes for a complete dish. The best thing about this recipe isn’t only its flavour & texture and its versatility; it’s incredible how it’s served in this video, but also sandwiches, rolls, wraps, tacos, etc. salads, steamed buns & so much more. I can guarantee this sticky Thai pork recipe will impress you & anyone you serve it to. Please enjoy.
Ingredients
Pork & Sauce
- 1 Tbsp (20ml) - Peanut Oil
- 500g (1.1lbs) - Pork Mince (Ground Pork)
- 3 - Garlic Cloves, Thinly Sliced
- 90g (3.1oz) - Palm Sugar (Substitute For Brown Sugar)
- 2 ½ Tbsp (50ml) - Fish Sauce
- 6 - Kaffir Lime Leaves, Thinly Sliced
- 80g (2.8oz) - Unsalted Peanuts, Roasted & Roughly Chopped
- 60g (2.1oz) - Fried Shallots
- 20g (0.7oz) - Coriander (Cilantro), Roughly Chopped
- 1 - Lime, Half Juiced, Reserve Half For Serving
- 1 - Long Red Chilli, Thinly Sliced (Optional)
- Extra Coriander (Cilantro) To Garnish
- Extra Sprinkle of Fried Shallots To Garnish
Vegetables -
- 1 Tbsp (20ml) - Peanut Oil
- 8 - Broccolini, Washed
- 1 - Baby Pak Choy Bunch, Washed & Sliced In Half
- Sea Salt Flakes To Taste
- 1 tsp (5ml) - Sesame Oil (Optional)
Instructions
- Preheat oven to 180°c - 350°f.
- Spread peanuts out onto a baking tray lined with parchment paper & bake in the oven for 6 minutes or until golden brown. Remove & roughly chop. Set aside.
- Place a wok over high heat, once hot add in the peanut oil & pork mince (ground pork) & fry for 4 minutes or until lightly browned. Add in the sliced garlic & fry for 1 minute. Remove and place into a bowl for the time being.
- Place the wok back over medium-high heat, add in the palm sugar or brown sugar, fish sauce & kaffir lime leaves. Mix to combine & melt the sugar, bring to a boil. Reduce the heat to low & stir occasionally for 1 minute or until slightly reduced & thickened. Add the pork & garlic mix into the sauce, ¾ of the roasted & chopped peanuts & ¾ of the fried shallots, mix to combine & fry for 1 minute. Add in the coriander (cilantro), lime juice & the remaining peanuts & fried shallot. Turn off the heat, mix to combine & remove from the stovetop.
Vegetables
- Place a pan over high heat, once hot add in the peanut oil broccolini & sea salt flakes to taste, saute for 3 minutes or until slightly soft & browned. Add in the baby pak Choy & saute for 2 minutes or until slightly soft & wilted. Turn off the heat, add in the sesame oil (optional), check for seasoning & remove from the stovetop.
Serving
- Place the sauteed vegetables down onto a plate, serve the sticky thai pork over the top, garnish with chilli, coriander (cilantro), sprinkle of fried shallots & lime wedges. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Sticky Thai Pork Storage Instructions
This recipe will last up to 4 days stored in the fridge and will last 5 months in the fridge. Thaw overnight in the fridge before reheating
Sticky Thai Pork Reheating Instructions
To reheat, place in a pan over medium-high heat and gently heat for 5-6 minutes, stirring regularly. Alternatively, you can heat it in bursts in the microwave.
Watch How To Make The Recipe
Did You Like This Sticky Thai Pork Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
This sticky pork was delicious , will certainly make it again.
Glad you enjoyed it. Thank you.
Lasts 5 months in the fridge? 😲
freezer