Start the recipe by mixing the palm sugar, sweet soy, fish sauce, ginger, garlic, and star anise into a non metallic bowl. Add 6 pork steaks cover and marinate.
To make the Raw sweet and sour mix the honey, vinegar and fish sauce. Stir well to combine. Mince the pineapple to fine (chop till minced running the knife back and forward over it. Try to save the juice too). Add the pineapple and the finely sliced Spanish onion and let them sit while you chop the rest of the salad.
Chop the cucumber into small dice. Chop the pickled ginger into small pieces mix with the cucumber and chopped coriander. Give the salad a very good mix and use straight away.
You can use this salad with chicken or fish too.
Remove the Pork from the marinade and pat them dry. Prepare the BBQ or a grill pan. Paint the pork with a little oil.
I like the grill marks on my Pork so use the grill bars but you can use a plate too if you like. Start the Pork of on high. Leave on this side for 5 minutes before flipping and turning down a little. Grill on the second side for another 5 -6 minutes. The Pork will caramelise very quickly so watch it carefully. Put the pork onto a plate and cover with foil. Leave for 8 minutes.
Meantime reduce the marinade in a pot on the BBQ or the stove. Cook down till the liquid turns to a thick syrup. This can be painted onto the steaks or toss the steaks in a bowl with this, before you serve.
Make sure you cook the marinade before using it!