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