Quick & Easy

Sticky pork with kaffir 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.
Sticky pork with kaffir lime leaves


Coriander paste


1.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.
2.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.
3.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.
4.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.
5.Add remaining shallots, garlic and peanuts to mixture. Stir in one cup of the coriander and extra lime leaves.
6.Top pork mix with chilli and remaining coriander, serve with spinach leaves and lime wedges.

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