Advertisement

Ingredients

Method

  • STEP 1

    Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.

  • STEP 2

    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.

Recipe from Good Food magazine, December 2008

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings
Advertisement
Advertisement
Advertisement