Sticky Thai pork

• thumb-size piece fresh root ginger1 1
• garlic clove↗1 1

  roughly chopped

• fat green chillies↗2 2

  seeds left in

• small bunch coriander

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

• dried shrimp↗50g g

  soaked in water for 10 mins, then drained

• groundnut or vegetable oil↗1 tbsp tbsp
• minced pork↗200g g
• fish sauce↗1 tsp tsp
• palm sugar↗100g g

  or light muscovado sugar

• ½ pineapple

  peeled and sliced very thinly, to serve

Step-by-step instructions

1. 1

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

2. 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.