Thai-style sticky pork and broccolini

Invoke the spicy and juicy senses of Thai cuisine with this quick to prepare sticky pork salad. Perfectly suited as a summer dish.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Thai-style sticky pork and broccolini
  • 1 tablespoon peanut oil
  • 300 gram minced pork
  • 2 cloves garlic, sliced thinly
  • 1/2 cup (80g) grated palm sugar
  • 2 tablespoon fish sauce
  • 4 kaffir lime leaves, shredded
  • 1/2 cup (50g) deep-fried shallots
  • 1/2 cup (75g) chopped toasted peanuts
  • 2 bunches broccolini, halved crossways
  • 1 1/4 cup lightly packed coriander leaves
  • 1 tablespoon lime juice
  • 1 long red chilli, seeded, sliced thinly


Thai-style sticky pork and broccolini
  • 1
    Heat oil in a large frying pan or wok, add pork; cook, stirring , for about 5 minutes or until browned lightly. Add garlic, cook, stirring, for about 1 minute. Drain on absorbent paper.
  • 2
    Add sugar, sauce and lime leaves to the pan; bring to a boil, reduce heat, simmer, uncovered, for about 2 minutes or until thick. Return the pork to the pan with half the shallots and half the peanuts; cook, uncovered for about 2 minutes or until mixture is sticky but not too dry.
  • 3
    Meanwhile, boil, steam or microwave the broccolini until just tender; drain well.
  • 4
    Stir 1 cup of the coriander leaves into the pork mixture with the lime juice, remaining shallots and peanuts.
  • 5
    Place broccolini on a serving platter, top with the pork mixture, the remaining coriander and chilli. Serve with lime wedges, if desired.


Not suitable to freeze. Not suitable to microwave. This mixture could also be served in lettuce cups, if preferred.

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