You can tell by reading the ingredients that this is going to be a flavour bomb in your mouth! My nuts add the delightful crunch. The rest is spicy, sweet, tart, salty, sticky, with a big hit of umami. Perfect for Melbourne Cup, or as a fun canapé for any party, these are a burst of flavour that will impress.

Ingredients:

• 2 tbsp vegetable oil
• 1 large red onion, thinly sliced
• 300 grams pork mince
• 2 tbsp soy sauce
• 3 cloves garlic, crushed
• 3 tbsp finely chopped coriander root or stalk (well washed)
• 1 teaspoon freshly ground black or white pepper
• ¼ cup rapadura sugar, or dark brown sugar
• 2 tbsp fish sauce
• ¼ cup Phillippa’s Herb Spiced Nuts
• 1 tbsp peanut butter
• 1-2 tbsp lime juice

To Serve:

• 1 pineapple, peeled and sliced into 2cm pieces
• 1 long red chilli, thinly sliced
• Small coriander leaves, or mint
• 1 lime

Method:

1. Heat the oil in a sauté pan and cook the onion with a pinch of salt until very soft.
2. Increase the heat and add the mince. Cook, breaking up the lumps with a potato masher, until cooked through and there are no large lumps. Add the soy sauce and cook, stirring constantly, until the pork is dark and well caramelised. Remove the mix to a bowl.
3. Add a little more oil to the pan and fry the garlic, coriander and pepper for 1 minute until fragrant. Add the sugar, fish sauce and peanut butter, and cook, stirring constantly, until the mixture becomes jammy and sticky. Add the pork back to the pan and cook for 2-3 minutes, stirring constantly. Add the lime juice and take off the heat.

TO ASSEMBLE
Place the pineapple on serving platters and top each piece with a teaspoon of the just-warm pork mixture. Garnish with a slice of chilli and a coriander leaf, and squeeze over a drop of lime juice just before serving.

MAKES 36 PIECES