1 thumb-size piece fresh root ginger

1 tbsp garlic infused oil

2 fat red chilies

small bunch coriander, stalks finely chopped (or if you can find a bunch with the root intact, chop that instead)

50g dried shrimps, soaked in water for 10 mins, then drained

1 tbsp groundnut or vegetable oil

200g minced pork

1 tsp fish sauce

100g palm sugar or light muscovado sugar

½ pineapple, peeled and sliced very thinly, to serve

Serves - 4


Put the ginger, garlic oil, chili, 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.

Recipe adapted from: Good Food
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