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
Nutrition Facts
Sticky Thai Pork
Amount per Serving
Calories
584
% Daily Value*
Fat
48
g
74
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
22
g
Cholesterol
90
mg
30
%
Sodium
1067
mg
46
%
Potassium
674
mg
19
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
28
g
56
%
Vitamin A
973
IU
19
%
Vitamin C
45
mg
55
%
Calcium
72
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.