- 1 teaspoon whole white peppercorns
- 2 tablespoons peeled and chopped cilantro root
- 2 tablespoons garlic, peeled and coarsely chopped
- 1 tablespoon vegetable oil
- 1/2 pound ground pork
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 2 tablespoons ground peanuts
- 1 fresh pineapple
- 10 sprigs fresh cilantro
- 2 Thai red chile peppers (prik chee fah), cut into tiny slivers
- Place peppercorns in a mortar and pound with a pestle until finely ground. Add cilantro root and garlic; pound until everything is mashed together well. Set aside.
- Heat oil in a skillet over medium heat and cook garlic paste until fragrant, about 2 minutes. Add pork and cook, stirring often, until pork is cooked through and mixed well with garlic paste, about 5 minutes. Season with fish sauce and palm sugar and stir until well combined. Mix in peanuts. Taste pork; it should taste savory with a hint of sweetness. Adjust seasonings if necessary.
- Peel, core, and slice pineapple into 1-inch slices. Cut slices into bite-sized pieces and lay onto a serving dish. Top pineapple pieces with pork mixture. Garnish each pineapple piece with a cilantro leaf and a sliver of red chile pepper.
08/06/2019
recipepes.com
mah-haw (thai seasoned pork on pineapple), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
