Galloping horses

Yield: 10 Servings

Measure Ingredient
1 pounds Lean pork
2 tablespoons Peanut oil
¼ cup Minced onion or shallot
2 tablespoons Minced garlic
½ cup Roasted peanuts -- roughly
\N \N Crushed
1½ tablespoon Sugar
2 teaspoons Ground coriander
2 teaspoons Fish sauce (nam pla, patis,
\N \N Or nuoc mam)
1 teaspoon Light soy sauce
3 \N Fresh red hot chiles --
\N \N Thinly sliced
2 larges Navel oranges -- peeled and
\N \N Sectioned
12 ounces Canned pineapple slices
\N \N Fresh mint or coriander --
\N \N For garnish

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

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