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Caramelised Thai pork on pineapple

makes 20

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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This refreshing flavour bomb is a fine way to start a dinner or drinks party.

Our party food collection has more great recipes for the party season.

Ingredients

50 g	Pork, minced (Main)
50 g	Chicken, skinless, minced
50 g	Prawns, meat, green, deveined
100 ml	Canola oil
2	Coriander root, scraped and roughly chopped
3 cloves	Garlic, peeled
10	Black peppercorns
½ cup	Palm sugar, ground
¼ cup	Fish sauce
¼ cup	Shallots, deep-fried (See Pantry Notes)
¼ cup	Garlic, deep-fried (See Pantry Notes)
2 Tbsp	Peanuts, roasted and ground
½	Pineapples, skin removed, cut into 5cm pieces (Main)
3 sprigs	Coriander, picked
1	Red chilli, seeds removed and finely sliced

Directions

Fry pork, chicken and prawns separately in a hot pan with a little oil. Season with a pinch of salt, then drain and cool.
Place the coriander, garlic, peppercorns and a pinch of salt into a mortar and pestle and grind until it forms a smooth paste.
Fry paste in remaining oil over a medium heat until golden and fragrant.
Add palm sugar and fish sauce and simmer for 2 minutes or until quite thick. Add shallots, garlic, peanuts, pork, chicken and prawns and cook for a further 2 minutes, stirring to combine. Remove from heat and allow to cool.
Arrange pineapple pieces on a serving platter and top with half a teaspoon of pork mix. Finish with a piece of coriander and chilli to garnish. Mix will keep for 3 to 4 days in the refrigerator.

Pantry notes

If you don’t have a mincer at home just finely chop the pork/chicken/prawns until they are mince-like in consistency.

You can buy bags of fried shallots at speciality food stores and Asian grocers: they are cheap and really good quality. If you have trouble finding the garlic, simply peel and finely slice garlic cloves and shallow fry them in vegetable oil until crisp and golden. Remove from oil with a slotted spoon and drain on absorbent kitchen towels. They will keep in an airtight jar for several months.