Sticky pork & pineapple hotpot - Good Food Middle East

Ingredients

• 1 tbsp vegetable oil
• 1½ kg (about 8) pork shoulder steaks, each cut into 4 thick strips
• 3 onion, 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