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.

  • 30 mins cooking
  • Serves 8
  • Print


Sticky pork with kaffir lime leaves
  • 2 tablespoon peanut oil
  • 300 gram minced pork
  • 3/4 cup grated palm sugar
  • 1/3 cup fish sauce
  • 4 kaffir 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 kaffir lime leaves
  • 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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