Combine chicken, crabmeat, pork, eggs, coconut milk, fish sauce, sugar, coriander root or cilantro stems, garlic, and pepper. Process half the mixture at a time in a food processor for 2 to 3 minutes or until nearly smooth.
Spoon the mixture into eight greased 1/2-cup timbale molds or other 1/4- or 1/2-cup metal molds to within 1/4 inch of tops. Place four molds on a rack over boiling water. Cover and steam for 12 to 15 minutes or until juices run clear. Unmold and keep warm. Repeat with remaining molds. Place onto banana or lettuce leaves. Garnish with pimiento strips. Makes 8 servings.
Unmold and cool appetizers. Cover and chill. To reheat, microwave on 50 percent power (medium) about 2 minutes. Or, wrap in foil and heat in a 350 degree F oven for 10 to 15 minutes until warm.