• 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.