STICKY THAI PORK

Sticky Thai pork image

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

Provided by John Torode

Time 30m

Yield Serves 6 with other dishes

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 158 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 11 grams protein, Sodium 1.15 milligram of sodium