1 teaspoon vegetable oil
3 tablespoons Cilantro Pesto (see our recipe)
1/2 pound coarsely ground pork
2 tablespoons fish sauce (available in any Asian market and most grocery stores)
2 tablespoons brown sugar
1 small to medium pineapple, peeled and cored
2 fresh red chilies, cut into long, thin strips, or 6 long, thin sweet red pepper strips
A handful of fresh cilantro leaves

1. Heat a wok or heavy skillet over medium heat. Add oil, swirling to coat the entire pan. When the oil is very hot, add the pesto. Stir-fry until quite fragrant, about 2 minutes. Increase the heat to medium high and add the crumbled ground pork. Stir-fry pork until it renders some of its fat and is no longer pink, about 2 minutes.

2. Add the fish sauce and brown sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly, about 4 minutes. When the meat is browned, remove the pan from the heat and taste for a pleasant salty-sweet balance. To adjust, add more fish sauce or brown sugar returning to the heat to reduce the additions. Remove from the heat, transfer to a medium bowl, and let cool to room temperature.

3. Cut pineapple crosswise into 1/4-inch-thick slices.

4. To serve, mound a spoonfuIl of savory pork onto each pineapple slice. Garnish each mound with chili strips and cilantro leaves. Serve at room temperature.