Thai-Style Sticky Pork (with Veggie Rice)

今日のディナーは、Hello Fresh の「Thai-Style Sticky Pork (with Veggie Rice)」(タイ風のスティッキーポーク、野菜いっぱいのライスと)でした。

Today’s dinner was “Thai-Style Sticky Pork (with Veggie Rice)”.


The ingredients are Basmati Rice, Carrot, Spring Onion, Salted Peanuts, Coriander, Lime, Garlic, Pork Loin Steak, Grated Ginger, Ketjap Manis, Soy Sauce & Honey.


You sauté pork pieces and when nearly cooked you pour sauce (garlic, ginger, Ketjap Manis, Soy Sauce, Honey, lime juice) and cook for a few minutes to make it sticky.  In the meantime, you mix grated carrot, sliced spring onion (half to be left for garnish), roughly chopped peanuts (half for garnish), roughly chopped coriander and grated lime rind into the rice.  Serve rice topped with pork & some sauce and scatter on some spring onion, peanut and lime juice.


The carrot was so large, we used just a half.  I made carrot salad with the rest for tomorrow.  The sauce of the pork has strong flavour so we used about a half only, I think if we used all it would have been too much.


We really enjoyed this dish.  As they use soy sauce rather than fish sauce for the sauce for the pork, the pork tasted more Chinese than Thai, I think, but we didn’t mind that.  As there is a lot of grated carrot and some peanuts the texture is interesting and the lime rind and a lot of coriander makes it very fragrant.  We liked it very much.  I felt it was more Vietnamese than Thai, it reminded me of the delicious Vietnamese Chicken Rice I had in Hoi An in Vietnam with my sister.


I don’t think they are trying to make these Asian dishes authentic at all, they just make it a little bit like Thai food or a little bit like Vietnamese, but they use a lot of good elements to make them taste that way, and their dishes are very flavourful, we are very impressed.


As our lunch was fried rice, we had rice for lunch and dinner – not a problem at all for me but I wondered what my husband thought as he isn’t a big fan of rice in general, but he really enjoyed both.  You don’t need any special mixture of spices for this so we should be able to recreate it easily enough and I’m planning to do that one day.


The table centre was a farewell present from a good friend in Singapore.  I think it goes better with brown or purple table cloth but we don’t have any, so I used black.  I love it so much, I don’t want to spoil it by using it, – a real dilemma!



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