Sticky Thai NZ Pork

This irresistible sticky Thai NZ Pork recipe is great topped with nuts, fried shallots and lime wedges. Enjoy for a comforting and easy weeknight family meal that's ready in just 30 minutes

  • 15 mins preparation
  • 10 mins cooking
  • 5 mins marinating
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 100 gram dried rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 500 gram minced NZ Pork
  • 4 spring onions, sliced
  • 2 garlic cloves, crushed
  • 1 long red chilli, chopped
  • 2/3 cup finely grated palm sugar
  • 1/3 cup fresh lime juice
  • 1/3 cup fish sauce
  • 1 bunch coriander, leaves picked
  • 1/2 cup peanuts, toasted, chopped
  • 1 bunch broccolini, chopped
  • fried shallots, lime wedges to serve


  • 1
    In a large heat-proof bowl, cover noodles with boiling water. Leave for 5 minutes, then drain.
  • 2
    In a wok, heat oil on high. Stir-fry NZ Pork for 4-5 minutes until browned, breaking up lumps.
  • 3
    Add onion, garlic and chilli, then stir-fry for 1 minute. Transfer mixture to a plate.
  • 4
    In same wok, heat combined sugar, juice and fish sauce until boiling. Simmer for 2-3 minutes, stirring, until reduced and sticky.
  • 5
    Return NZ Pork mince mixture to pan with half each coriander and peanuts, plus broccolini. Stir-fry for 2 minutes. Toss noodles through.
  • 6
    Top with remaining coriander, nuts, fried shallots and lime wedges.


Brown sugar can replace palm sugar.