Roast the pork neck in a convection oven at 400°F (200°C) for 15 minutes, then slice into bite-sized pieces.

Heat about 1 cup of coconut milk in a pot over medium heat. Once hot, add the red curry paste and stir-fry until fragrant. Add the remaining coconut milk and continue cooking until the coconut oil starts to separate.

Add the pork neck, Thai eggplants, and coconut sugar. Simmer until the eggplants begin to soften. Add the cherry tomatoes and pineapple, and cook for another 3 minutes to let the pineapple juice blend into the curry.

Turn off the heat. Taste and adjust seasoning with salt if needed (be careful, as the curry paste may already contain salt). Add Thai basil leaves, thinly sliced red chili, and thinly sliced kaffir lime leaves.