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Ingredients
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2 tablespoons peanut oil
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200g pork mince
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3 coriander roots, washed, finely chopped
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2 garlic cloves, finely chopped
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60g palm sugar
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60ml (1/4 cup) fish sauce
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White pepper, to season
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1/2 pineapple, cut into triangles
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Fresh red chilli, thinly sliced, to serve
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Fresh coriander leaves, to serve
Method
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1Heat the oil in a wok over high heat. Add the pork mince and stir-fry for 5 minutes or until mince changes colour. Use a slotted spoon to transfer to a plate.
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2Reduce heat to medium. Stir-fry the coriander root and garlic for 1 minute or until aromatic. Add the palm sugar. Cook, stirring occasionally, until the sugar melts. Stir in the fish sauce. Add the pork. Simmer for 5 minutes or until the pork caramelises, then season with the white pepper.
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3Arrange the pineapple triangles on a serving platter. Top with the pork and scatter with chilli and coriander.
Source: taste.com.au
