MAH HAW
Savory Minced Pork on Pineapple from Real Thai:The Best of Thailand's Regional Cooking by Nancie McDermott copyright 1992. Mah Haw translates from Vietnamese as "Horses of the Haw People", although it doesn't contain horse meat (although, I suppose, if you can't get good pork for whatever reason - or you don't eat pork for whatever reason - it probably could be made with any other type of ground meat, including horse). Can be used as an appetizer for 8 to 10 people or as a main course for 3 to 4 people.
Provided by Sean33
Categories Lunch/Snacks
Time 16m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
- Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
- If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding.
- To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly.
- Heat a wok or medium skillet over medium heat.
- Add the oil, and swirl to coat the surface of the pan.
- When oil is hot, add the Cilantro Pesto.
- Stir-fry the pesto until quite fragrant, about 2 minutes.
- Increase heat to medium high and crumble in the ground pork.
- Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
- Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
- After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance.
- If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
- Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
- Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
- Remove the hard core from the center of each slice and cut into 1-inch squares.
- You should have about 2 cups of squares.
- To serve, mound a spoonful of savory pork onto pineapple square.
- Garnish each mound with pepper strips and cilantro leaves.
- Transfer to a platter and serve at room temperature as a finger food.
Nutrition Facts : Calories 89.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 19.5, Sodium 292.4, Carbohydrate 9.6, Fiber 0.8, Sugar 7.3, Protein 7.2
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