Thai-style sticky pork on broccolini

Fragrant and sticky Thai-style pork on broccolini from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 4
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Thai-style sticky pork on broccolini
  • 1 tablespoon peanut oil
  • 300 gram minced pork
  • 2 clove garlic, sliced thinly
  • 1/2 cup (80g) grated palm sugar
  • 2 tablespoon fish sauce
  • 4 kaffir lime leaves, shredded
  • 1/2 cup (50g) fried shallots
  • 1/2 cup (75g) chopped toasted peanuts
  • 350 gram broccolini, halved crossways
  • 1 1/4 cup lightly packed coriander leaves
  • 1 tablespoon lime juice
  • 1 fresh long red chilli, sliced thinly


Thai-style sticky pork on broccolini
  • 1
    Heat oil in wok; stir-fry pork until browned lightly. Add garlic; stir-fry about 1 minute. Remove from wok.
  • 2
    Add sugar, sauce and lime leaves to wok; bring to a boil. Reduce heat, simmer, uncovered, about 2 minutes or until thick. Return pork to wok with half of the shallots and half of the peanuts; cook, uncovered, about 2 minutes or until mixture is sticky.
  • 3
    Meanwhile, boil, steam or microwave broccolini until just tender; drain.
  • 4
    Stir 1 cup of the coriander leaves into pork mixture with juice, remaining shallots and peanuts.
  • 5
    Place broccolini on serving platter, top with pork mixture, remaining coriander and chilli. Serve with lime wedges, if desired.