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1
First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
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2
Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
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3
If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding.
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4
To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly.
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5
Heat a wok or medium skillet over medium heat.
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6
Add the oil, and swirl to coat the surface of the pan.
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7
When oil is hot, add the Cilantro Pesto.
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8
Stir-fry the pesto until quite fragrant, about 2 minutes.
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9
Increase heat to medium high and crumble in the ground pork.
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10
Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
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11
Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
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12
After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance.
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13
If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
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14
Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
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15
Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
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16
Remove the hard core from the center of each slice and cut into 1-inch squares.
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17
You should have about 2 cups of squares.
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18
To serve, mound a spoonful of savory pork onto pineapple square.
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19
Garnish each mound with pepper strips and cilantro leaves.
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20
Transfer to a platter and serve at room temperature as a finger food.
