Sticky Thai Pork

Sticky Thai Pork (2)


Sometimes we forget that while recipes might not be labelled gluten free, the recipes are automatically gluten free by ingredients. This recipe from Coles Magazine  is one such recipe. You can also serve it with rice vermicilli or on a bed of rice. And you can use left overs as a filling for Rice Paper Wraps.


2 tablespoons vegetable oil

500 g Pork Mince

2 garlic cloves, crushed

1 tablespoon ginger, grated

¼ cup brown sugar

1 ½ tablespoon lime juice

1 tablespoon gf fish sauce

1 spring onion, thinly slices

1 long red chilli, thinly sliced and deseeded

2 baby cos lettuce, leaves separated

½ cup coriander sprigs

1 lime, sliced in wedges


Heat oil in frying pan over medium-high heat.

Stir fry pork, garlic and ginger for 3 minutes or until browned.

Add sugar, lime juice, fish sauce, onion and chilli.

Stir fry for 3 – 4 minutes.

Serve with lettuce, coriander and lime wedges.



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