Nutrition and extra info
Nutrition:
- kcal158
- fat5g
- saturates2g
- carbs17g
- sugars17g
- fibre0g
- protein11g
- salt1.15g
Ingredients
- 1 thumb-size piece fresh root ginger
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 garlic clove, roughly chopped
- 2 fat green chillies, seeds left in
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- small bunch coriander, stalks finely chopped (or if you can find a bunch with the root intact, chop that instead)
- 50g dried shrimp, soaked in water for 10 mins, then drained
- 1 tbsp groundnut or vegetable oil
- 200g minced pork
Pork
paw-kOne of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 tsp fish sauce
Fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 100g palm sugar or light muscovado sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- ½ pineapple, peeled and sliced very thinly, to serve
Pineapple
pine-ap-pelWith its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
Method
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.
Comments, questions and tips