Ever since I tasted sticky pork for the first time when I started my journey in Thai food at the begging bowl it quickly become one of my favourite things to eat. It’s rich, sweet, salty yet savoury flavours make this dish a perfect one to impress friends. Me and the team at Farang like to smoke the pumpkin over cherry wood, however a salt roast is a little easier to do at home without setting any alarms off or make your house smell like a bonfire. In Thailand this is often eaten with rice and green papaya salad but its great just as it is.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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