• Preheat oven to 180°C (350°F).
• Spread the peanuts onto a baking tray lined with parchment paper and bake for 6 minutes or until golden brown. Remove and roughly chop. Set aside.
• Place a wok over high heat. Once hot, add the peanut oil and pork mince and fry for 4 minutes, breaking it up as it cooks, until no longer pink and it reaches an internal temperature of 71°C (160°F). Add the sliced garlic and fry for 1 minute. Remove and place into a bowl for the time being.
• Place the wok back over medium-high heat, add the palm sugar (or brown sugar), fish sauce and kaffir lime leaves. Mix to combine and melt the sugar, and bring to a boil. Reduce the heat to low and stir occasionally for 1 minute or until slightly reduced and thickened. Add the pork and garlic mix into the sauce along with ¾ of the roasted, chopped peanuts and ¾ of the fried shallots, mix to combine, and fry for 1 minute. Add the coriander, lime juice, and the remaining peanuts and fried shallots. Turn off the heat, mix to combine, and remove from the stovetop.

Vegetables

• Place a pan over high heat. Once hot, add the peanut oil, broccolini and sea salt flakes to taste, and sauté for 3 minutes or until slightly soft and browned. Add the baby pak choy and sauté for 2 minutes or until slightly soft and wilted. Turn off the heat, add the sesame oil (optional), check for seasoning, and remove from the stovetop.

Serving

• Place the sautéed vegetables onto a plate, serve the sticky pork over the top, and garnish with chilli, coriander, a sprinkle of fried shallots, and lime wedges. Dig in.