Mah-Haw (Thai Seasoned Pork on Pineapple) recipe

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Ingredients

1 teaspoon whole white peppercorns
2 tablespoons peeled and chopped cilantro root
2 tablespoons garlic, peeled and coarsely chopped
1 tablespoon vegetable oil
½ 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

Nutrition Info

153.6 calories
carbohydrate: 22.3 g
cholesterol: 14.7 mg
fat: 5.7 g
fiber: 2.3 g
protein: 5.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 249.4 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

10 servings

Recipe Note

Pineapple and pork just love one another! This savory-sweet-tart appetizer is so delicious that I have been known to clear half a plate and call it dinner...

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