Put the ginger, garlic, chilli, coriander
stalks (or root) and shrimp into a food
processor and whizz to a paste.
Heat a wok, add the oil, then add
the paste. Fry until fragrant. Add the
pork, stir well and fry for 5 mins until
cooked through. Stir in the fish sauce
and the palm sugar, then cook for a
good 10 mins more, until the meat
becomes sticky, dark and caramelised.
Can be made up to 2 days ahead,
then reheated. Cool a little, top each
pineapple slice with a teaspoon of the
sticky pork and devour.