Sticky pork pineapple hotpot
Ingredients
- 1 tbsp vegetable oil
- 1.5kg (about 8) pork shoulder steaks, each cut into 4 thick strips
- 3 onions, roughly chopped
- 4 garlic cloves, thinly sliced
- small bunch coriander, stalks finely chopped, leaves reserved
- 3 Thai red chillies, 2 sliced, 1 left whole and pricked
- 3 star anise
- 100g dark soft brown sugar
- 2 tbsp tomato purée
- 2 tbsp fish sauce
- 600ml chicken stock
- 350g fresh pineapple, cut into chunks
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