Lightly fry the pork until golden, then add the shallots and sauté until fragrant. Add the tuna and sear briefly.

Flip the tuna and sear the other side. If you have time, marinate the tuna with the seasonings before searing for extra flavor, then braise.

Arrange the pineapple and chilies in the pot. Add the fish sauce, sugar, a little ground pepper, and boiling water. Bring to a boil, skim off any foam, then reduce the heat and simmer until the liquid is reduced by half. Taste and adjust seasoning as needed.

Transfer the braised tuna and pineapple to a deep serving dish. Garnish with sliced green onions, cilantro, and a couple of chili slices.