Name: Sticky Thai pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6 with other dishes
Cuisine: Thai
Ingredients: 1 thumb-size piece fresh root ginger; 1 garlic clove roughly chopped; 2 fat green chillies seeds left in; small bunch coriander stalks finely chopped (or if you can find a bunch with the root intact, chop that instead); 50g dried shrimp soaked in water for 10 mins, then drained; 1 tbsp groundnut or vegetable oil; 200g minced pork; 1 tsp fish sauce; 100g palm sugar or light muscovado sugar; ½ pineapple peeled and sliced very thinly, to serve

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Sticky Thai pork

Sticky Thai pork

John Torode

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Serves 6 with other dishes

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop

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Alternatives

Complete the dish

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A star rating of 4.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 thumb-size piece fresh root ginger
1 garlic clove

roughly chopped
2 fat green chillies

seeds left in
small bunch coriander

stalks finely chopped (or if you can find a bunch with the root intact, chop that instead)
50g dried shrimp

soaked in water for 10 mins, then drained
1 tbsp groundnut or vegetable oil
200g minced pork
1 tsp fish sauce
100g palm sugar

or light muscovado sugar
½ pineapple

peeled and sliced very thinly, to serve

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Nutrition: per serving

kcal158
fat5g
saturates2g
carbs17g
sugars17g
fibre0g
protein11g
salt1.15g

low

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.

Recipe from Good Food magazine, December 2008

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A star rating of 4.7 out of 5.3 ratings

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