Sticky Thai pork

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

The recipe Sticky Thai pork can be made in approximately 30 minutes. For 64 cents per serving, you get Users who liked this recipe also liked Extra Sticky Thai BBQ Ribs with Peanut BBQ Sauce + Sweet Thai Ginger Slaw, Sticky Thai Chicken, and Sticky Thai Chicken Wings.

Instructions

Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.

Ingredients you will need

Coriander

Chili Pepper

Garlic

Ginger

Shrimp

Equipment you will use

Food Processor

Heat a wok, add the oil, then add the paste. Fry until fragrant.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

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.

Ingredients you will need

Fish Sauce

Palm Sugar

Pineapple

Meat

Pork

Equipment

Food Processor

Wok

Ingredients

Servings:

thumb-size piece fresh root ginger 1

garlic clove, roughly chopped 2

fat green chillies, seeds left in 1small bunch

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

dried shrimp, soaked in water for 10 mins, then drained 1Tbsp

groundnut or vegetable oil 200grams

minced pork 1teaspoon

fish sauce 100grams

palm sugar or light muscovado sugar 1

pineapple, peeled and sliced very thinly, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.