Pineapple and pork pair beautifully! This savoury-sweet starter is so delicious you might just eat the whole thing and call it dinner!
3 people made this
1 teaspoon whole white peppercorns
2 tablespoons peeled and chopped fresh coriander roots
2 tablespoons garlic, peeled and coarsely chopped
1 tablespoon vegetable oil
225g pork mince
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons ground peanuts
1 fresh pineapple
10 sprigs fresh coriander
2 Thai red chilli peppers (prik chee fah), cut into tiny slivers
Method Prep:30min › Cook:10min › Ready in:40min
Place peppercorns in a mortar and pound with a pestle until finely ground. Add coriander root and garlic; pound until everything is mashed together well. Set aside.
Heat oil in a pan over medium heat and cook garlic paste until fragrant, about 2 minutes. Add pork mince and cook, stirring often, until pork is cooked through and mixed well with garlic paste, about 5 minutes. Season with fish sauce and palm sugar and stir until well combined. Mix in peanuts. Taste pork; it should taste savoury with a hint of sweetness. Adjust seasonings if necessary.
Peel, core and slice pineapple into 2cm thick slices. Cut slices into bite-sized pieces and lay on a serving platter. Top pineapple pieces with pork mixture. Garnish each pineapple piece with a coriander leaf and a sliver of red chilli pepper.
Fresh coriander roots are an essential flavour in Thai cooking - they are exactly what it sounds like, the roots of coriander plants.