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Sticky Pork Stir-Fry

Here is my Thai inspired Sticky Pork Stir-Fry. A great super fast meal made from scratch so it can be done over and over without the need to have jars of paste filling up your cupboards.

 

It's Thai inspired in the usual way of including great Thai ingredients like fish sauce and lemongrass but also in a far more unusual way. I often visit my local Thai restaurant and they have an unbelievable starter there of steamed dumplings. The filling is just so sweet and delicious that I wanted to make it into a full meal and so this was born. I went back a few days ago and actually looked at the ingredients, it turns out what I thought was pork was actually chicken. Oh well I guess this is just one of those happy accidents as there is no way I'm changing it, I love it how it is.

Ingredients

Serves 2

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  • 250g minced pork

  • small handful peanuts

  • 1 medium courgette

  • 45g or 1 slab of rice noodles

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Sauce

  • 2 cloves of garlic

  • 1 tbsp chopped ginger, roughly 1/2 inch

  • 3 tbsp sweet sherry

  • 3 tbsp honey

  • 1/4 tsp chilli flakes

  • 2 tbsp dark soy sauce

  • 2 tbsp fish sauce

  • 1 tsp lemongrass paste

Method

First off we need to cook our rice noodles by putting them in a bowl and covering them in boiling water. Leave them for 5 mins then drain them and cool them under running cold water whilst pulling them around to separate them out. I often find they clump together a bit much and teasing them apart at this point seems to give the best results.

 

Put them to one side while we start on the sauce. Chop the garlic and ginger as fine as you can then add with all the other sauce ingredients to a glass and give them a good stir together. Almost all supermarkets do lemongrass paste now and it's a great ingredient for adding to some shop bought curry pastes to bring them alive a bit. If you can't get lemongrass paste you can use really finely chopped lemongrass stalks bashed in a pestle and mortar but it will mean the sauce has a few bits in it or leave out entirely, it'll still taste good.

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Now set aside the sauce and roughly chop the peanuts. Then cut the courgette into long ribbons which you can do by slicing it in half lengthwise and attacking it with a potato peeler.

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Once that's all done we are ready to cook. Put a little oil in a frying pan or wok and once it's hot throw in the pork mince, cooking for about 4 mins until it has started to brown on the edges and any liquid that has leaked out has evaporated. Now throw in the chopped peanuts and give it a minute more to let them toast a little.

 

Pour in your sauce and cook for another 2 mins or so until it has become quite thick and coated all the pork. If you drag your spoon across the bottom of the pan the sauce should move with the pork and not flow back.

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Now add the courgette ribbons to the pan and stir for half a minute to soften them only slightly. We want them almost raw for the crunch. Then the last thing is to add the cold noodles, stirring until they are nice and mixed in and heated through without going too soft. The easiest way to know is to just cook them until they feel hot to the touch.

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All done, plate up straight away and enjoy

 

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