|1 pounds||Lean pork|
|2 tablespoons||Peanut oil|
|¼ cup||Minced onion or shallot|
|2 tablespoons||Minced garlic|
|½ cup||Roasted peanuts -- roughly|
|2 teaspoons||Ground coriander|
|2 teaspoons||Fish sauce (nam pla, patis,|
|Or nuoc mam)|
|1 teaspoon||Light soy sauce|
|3||Fresh red hot chiles --|
|2 larges||Navel oranges -- peeled and|
|12 ounces||Canned pineapple slices|
|Fresh mint or coriander --|
1. If grinding your own meat, finely grind pork. (A food processor may be used, although it shreds rather than grinds meat. Pick over shredded meat and remove any unshredded streaks of connective tissue.) 2. In a large skillet over medium high heat, warm oil; saute onion and garlic until wilted (about 2 minutes). Stir in pork, breaking up meat, and cook until pork is lightly browned. If using store-bought ground pork, pour off excess fat. Reserve meat in pan.
3. Add peanuts, sugar, coriander, fish sauce, soy sauce, and chiles to skillet and cook over medium heat until chiles wilt (3 to 4 minutes).
Mixture will remain rather loose.
4. Slice each orange section length wise along spine of thick side, almost but not quite all the way through. Open two attached pieces like a book, to make a circle. Alternate orange circles with pineapple slices on serving platter. Place equal amounts of meat on each fruit and top with a mint leaf and a coriander leaf. Serve at warm room temperature.
Makes 30 appetizers.
Recipe By : the California Culinary Academy File
Random recipe of the day