Name: Sticky pork with makrut lime leaves
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 tablespoon peanut oil; 300 gram minced pork; 3/4 cup grated palm sugar; 1/3 cup fish sauce; 4 makrut lime leaves; 1/2 cup deep fried shallots; 1/2 cup deep fried garlic; 1/2 cup coarsely chopped roasted unsalted peanuts; 1/2 cup coriander leaves; 4 kaffir lime leaves; 1 fresh long red chilli, sliced thinly; 600 gram spinach, trimmed (or 200g baby spinach); 1 lime, cut into wedges; Coriander paste; 4 coriander roots; 5 clove garlic; 12 white peppercorns

Sticky pork with makrut lime leaves

The perfect simple supper full of fragrance and flavour from South-East Asia. This recipe is actually very easy, but with its fresh yet complex flavours you'll feel you're eating at a Thai restaurant.

Ingredients

2 tablespoon peanut oil

300 gram minced pork

3/4 cup grated palm sugar

1/3 cup fish sauce

4 makrut lime leaves

1/2 cup deep fried shallots

1/2 cup deep fried garlic

1/2 cup coarsely chopped roasted unsalted peanuts

1/2 cup coriander leaves

4 kaffir lime leaves

1 fresh long red chilli, sliced thinly

600 gram spinach, trimmed (or 200g baby spinach)

1 lime, cut into wedges

Coriander paste

4 coriander roots

5 clove garlic

12 white peppercorns

Method

Heat half the oil in a large frying pan, add pork; cook, stirring, about 5 minutes or until browned lightly. Drain on absorbent paper; cool.

Meanwhile make coriander paste. Wash coriander roots and chop coarsely. Using a mortar and pestle or food mill, crush the coriander roots, garlic and peppercorns to form a smooth paste.

Heat remaining oil in large frying pan; cook paste about 1 minute or until fragrant. Add sugar, sauce and lime leaves. Simmer, uncovered, about 7 minutes or until mixture thickens.

Return pork to pan with half the shallots, half the garlic and half the peanuts; cook, uncovered for about 5 minutes or until mixture is sticky.

Add remaining shallots, garlic and peanuts to mixture. Stir in one cup of the coriander and extra lime leaves.

Top pork mix with chilli and remaining coriander, serve with spinach leaves and lime wedges.

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Ingredients

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