Caramelised Thai pork on pineapple
( SERVES 20 )
Photo by Tamara West
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.
|50 g||Pork, minced|
|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|
|½ cup||Palm sugar, ground|
|¼ cup||Fish sauce|
|¼ cup||Shallot, deep-fried|
|¼ cup||Garlic, deep-fried|
|2 Tbsp||Peanuts, roasted and ground|
|½||Pineapple, skin removed, cut into 5cm pieces|
|3 sprigs||Coriander, picked|
|1||Red chilli, seeds removed and finely sliced|
- 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.
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.