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Ready In:

40 Mins

Good For:

Lunch & Dinner

Beer-battered pork popcorn served with sticky rice and sweet chilli sauce, on little gem

This Thai-inspired dish is great for outdoor dining. It can be served as canapé or starter. Beautiful individual finger-portions, packed full of flavour and contrasting textures, will be sure to impress your guests. Let’s enjoy fine dining in your garden.

By: Cherie Jones


  1. Marinade
  2. 1/2 kgPork shoulder
  3. 1 Tbsplight soy sauce
  4. 1 TspMaggi sauce
  5. 1/4 Tspsalt
  6. 1/2 TspGround white pepper
  7. Fry, assemble and garnish
  8. 2 Cupsvegetable oil (to fry)
  9. 1 cupself raising flour
  10. 1 cupbeer (or soda water for no alcohol)
  11. 1/4 Tspsalt
  12. 25 gramssweet corn
  13. 2 little gem
  14. 1/4 bunchcoriander
  15. 1 red chilli (optional)
  16. 2 Tbspsweet chilli sauce
  17. 2 cupssticky rice


  1. Cut pork to thin and small pieces
  2. Put all ingredients to marinade in freezer bag. Massage and coat the pork with all the sauce. Then put it to the fridge for 1-3 hours or more.
  3. Soak sticky rice for 45 minutes before cooking by your convenient method
  4. Make the batter by adding all self raising flour, salt and beer in the large bowl. Mix them and add marinaded pork to the batter.
  5. Fry pork on medium heat for around 4-5 minutes per batch. Take them out when they are done and golden. Drain/rest them for 4-5 minutes in the sieve before putting on the plate and leave them aside.
  6. Take little gem apart to individual leaves and clean them. Prepare sweet corn, coriander and red chilli (optional).
  7. Assemble sticky rice, fried pork popcorn, sweet corn into the little gem leaf. Garnish with coriander and red chilli. Add sweet chilli sauce to your liking.

As seen in