Super quick and easy stir fry – weeknight dinner sorted!
Do you have those nights when you want something super-yummy but don’t want to make a huge effort? Then this is a dinner for you! Thai style sticky pork is full of fresh flavours of coriander and lime, with a sticky sweet base and as much heat from the chilli as you want to add. So fast to make and so delicious, I don’t think there are too many mums that I haven’t shared this recipe with. This recipe comes from my cousin Lucy from her 2010 preschool cookbook – a gift and something that has been treasured ever since. Lucy is a foodie (at the ripe old age of 10), and a pretty good cook as well, so you know any recipe that has her seal of approval is a good one. Lucy is one of those children that holds a special place in people’s hearts – she’s very cheeky, has a wicked sense of humour, and she is not very quick to give away her affection, so any hug or gift from Lucy is even more special!
You can see by the splatters on the original recipe that it has been well and often used, and I have shared this with most of the working mums that I know – who doesn’t love a recipe where the most timely and complex thing is cooking the rice!
This recipe moves quickly, so I suggest you get everything organised before starting as this sticky pork cooks in the same time as it takes to steam the broccolini. Pretend you’re on your own cooking show – go on – I won’t judge.
So here is the dark brown sugar (you can use palm sugar if you have but I find the grating is like running fingers down a blackboard. Brown sugar can also be used if you don’t have dark brown), fish sauce, lime juice chopped peanuts and dried shallots, sliced garlic, coriander and kaffir lime leaves. (Handy hint #3 – As I don’t have a kaffir lime in the garden, I freeze the left over leaves when purchased – a few minutes out of the freezer and they slice easily and remain flavoursome) I use sweet chilli sauce as I prefer the milder chilli flavour – if chilli is your thing, leave out the sauce and add in a finely sliced long red chilli.
Place wok or large deep frypan over high heat, and once heated add the oils. Cook pork mince until lightly browned and broken up. Add garlic and cook for a further minute. Drain on a large dinner plate lined with several pieces of paper towel (don’t skip this step – a lot of liquid comes out!)
Add sugar, fish sauce, chilli or sweet chilli sauce and lime leaves to the pan and bring to the boil. Reduce heat and simmer uncovered for 2 minutes or until thick.
Return pork to the pan with half the peanuts and shallots. Cook uncovered for 2 minutes, until mixture is sticky but not too dry. Stir in 1 cup of the coriander leaves with the sticky pork, along with the lime juice and the remaining peanuts and shallots.
Meanwhile, steam the broccolini until just tender – I usually put the water on to boil as soon as I heat up the wok and place broccolini in steamer when I drain the pork. Broccolini can be substituted for other green veg like beans or snow peas, or a combination of all three.
Serve on a bed of steamed jasmine rice, with the broccolini topped with the sticky pork and sprinkled with the remaining coriander – mmmmmm. Smells, looks and tastes amazing!
- 1 tbs vegetable oil
- ½ tsp sesame oil
- 500g pork mince
- ½ cup dark brown sugar or grated palm sugar
- 3 tbs fish sauce
- 4 kaffir lime leaves, shredded
- ½ cup of deep fried shallots
- ½ cup roasted and salted peanuts, chopped roughly
- 11/4 cups coriander leaves
- 11/2 tbs lime juice
- ¼ cup sweet chilli sauce or 1 long red chilli sliced thinly
- 2 bunches of broccolini
- Place wok over high heat. Once heated through, add oils. Cook pork until lightly browned. Add garlic and cook for one minute. Drain on a large plate lined with several pieces of kitchen paper.
- Add sugar, fish sauce, chilli sauce and lime leaves to the wok, bring to the boil then reduce heat and simmer for 2 minutes, or until thick.
- Meanwhile, steam the broccolini until just tender.
- Return pork to the wok with half the shallots and peanuts and cook uncovered until mixture is sticky but not dry - about 2 minutes.
- Stir 1 cup of the coriander leaves into the pork mixture with the lime juice and remaining shallots and peanuts.
- Serve the broccolini on a bed of steamed jasmine rice and top with the sticky pork. Garnish with the remaining coriander leaves.