Best 4 Sticky Thai Pork Recipes
**Sticky Thai Pork: A Culinary Journey to Thailand's Beloved Dish**
Embark on a tantalizing culinary adventure with our Sticky Thai Pork recipe, a harmonious blend of sweet, savory, and tangy flavors that will transport your taste buds to the bustling streets of Thailand. This delectable dish, known as Moo Ping in Thai, captures the essence of authentic Thai cuisine with its unique marinade, succulent pork, and irresistible sticky glaze.
Our recipe offers a comprehensive guide to creating this beloved dish, ensuring a perfect balance of flavors and textures. From selecting the ideal cut of pork to preparing the marinade, each step is meticulously explained to guarantee a juicy and flavorful result. We'll also delve into the art of achieving the perfect sticky glaze, a hallmark of Sticky Thai Pork, with tips and techniques to create that irresistible glossy sheen.
In addition to the classic Sticky Thai Pork recipe, we've included variations to cater to diverse preferences. Explore the spicy twist of our Sriracha Sticky Pork, where a fiery kick elevates the dish to new heights. For a healthier option, our Baked Sticky Pork offers a delectable alternative, using the oven to achieve a crispy exterior and tender interior.
Our collection also includes a vegetarian rendition with our Tofu Sticky Bites. This plant-based delight swaps pork for firm tofu, creating a protein-packed and flavorful dish that's perfect for vegetarians and meat lovers alike. And for those with dietary restrictions, our Gluten-Free Sticky Pork provides a delicious and inclusive option.
With detailed instructions, helpful tips, and mouthwatering variations, our Sticky Thai Pork recipe collection is your ultimate guide to mastering this iconic dish. Prepare to tantalize your taste buds and embark on a culinary journey to Thailand with every bite.
STICKY THAI PORK
This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop
Provided by John Torode
Categories Dinner, Main course
Time 30m
Yield Serves 6 with other dishes
Number Of Ingredients 10
Steps:
- Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
- Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 11 grams protein, Sodium 1.15 milligram of sodium
EXTRA STICKY THAI BBQ RIBS W/PEANUT BBQ SAUCE + SWEET THAI GINGER SLAW.
These ribs are awesome. Very different, yes, but sometimes the traditional BBQ ribs can get old, barbecue after barbecue, you know? So that is when these ribs come into play.
Provided by Tieghan Gerard
Categories Main Course
Time 3h
Number Of Ingredients 32
Steps:
- If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
- Place the ribs in a large baking dish or roasting pan.
- In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
- The next morning or afternoon (depending on when you plan to eat) preheat the oven 300 degrees F. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
- When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).
- In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. If the sauce is to thick add water to your liking.
- Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut. The slaw can be made the night before.
Nutrition Facts : ServingSize 4 g, Calories 586 kcal, Carbohydrate 48 g, Protein 67 g, Fat 45 g, SaturatedFat 8 g, Cholesterol 209 mg, Sodium 1258 mg, Fiber 5 g, Sugar 37 g
STICKY PORK
A low-fat fave, this pork can be left overnight or cooked to go, don't let on how simple it is and impress your friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
- Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.
Nutrition Facts : Calories 165 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 28 grams protein, Sodium 1.56 milligram of sodium
STICKY SOY & HONEY PORK WITH ASIAN NOODLES
Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers
Provided by Lucy Netherton
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
- Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
- Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.
Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium
Tips:
- For the best results, use a wok or large skillet that is big enough to hold all of the ingredients without crowding.
- Be sure to slice the pork against the grain for more tender results.
- If you don't have a mortar and pestle, you can use a food processor or blender to make the sauce.
- Be careful not to overcook the pork, or it will become tough.
- Serve the sticky Thai pork over rice or noodles, and garnish with cilantro and lime wedges.
Conclusion:
This sticky Thai pork recipe is a delicious and easy weeknight meal that is sure to please the whole family. The pork is tender and flavorful, and the sauce is sweet, tangy, and slightly spicy. If you are looking for a new and exciting way to cook pork, this recipe is definitely worth trying.
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