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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This traditional Thai appetizer tops fresh pineapple slices with a sweet-savory-nutty mixture of ground pork mixed with green onions, cilantro, and peanuts. Its name, ma hor or mah haw in Thai, literally translates as horses of the Haw people, a tribe that immigrated to Thailand from China. You can serve this dish at room temperature; for best results, do not prepare the pork mixture more than a few hours in advance. Ingredients:
1/4 cup dry-roasted peanuts |
1/3 cup chopped green onions |
1/4 cup fresh cilantro leaves |
1 tablespoon sugar |
1 tablespoon fish sauce |
3 garlic cloves, chopped |
1 serrano chile, halved |
12 ounces pork tenderloin, trimmed and coarsely chopped |
cooking spray |
1/4 teaspoon salt |
9 (1/2-inch-thick) slices pineapple, each cut into quarters |
Directions:
1. Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside.
2. Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside.
3. Place pork in food processor; process until coarsely ground.
4. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork; cook 4 minutes or until done, stirring to crumble. Stir in onion mixture; cook 2 minutes, stirring frequently. Stir in ground peanuts and salt. Serve pork mixture over pineapple pieces.
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