Step 1

Remove outer leaves from lemongrass and cut the tender white stem into very fine slices. In a mortar and pestle, pound lemongrass, garlic, chilli and coriander roots into a rough paste. Add 2-3 tablespoons water and stir to combine.

Step 2

Rub the pork with the paste and leave to marinate for at least 2 hours.

Step 3

Preheat the oven to 180°C.

Step 4

Heat oil in a frypan over high heat. Pan-fry pork, turning to brown all over. Transfer to a baking tray and place in oven for 10 minutes. Remove, rest for 10 minutes, then finely slice.

Step 5

Combine the fish sauce, lime juice, sugar, eschalots, ground rice, mint and coriander and lightly toss.

Step 6

Keeping the leaves intact, cut lengthways through the pineapple on either side of the core to make a 2cm-thick 'plate'. Arrange the pork on the pineapple 'plate' and spoon the dressing over top. Scatter with the deep-fried shallots and serve with steamed rice.