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What You Need:
(To Make: about 40 squares)
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2 tablespoons vegetable oil
1 tablespoon finely chopped onions
1 teaspoon finely chopped garlic
½ pound lean ground pork
¼ cup skinless unsalted roasted peanuts, finely chopped, crushed with a mortar and pestle, or pulverized in an electric blender
1 tablespoon sugar
½ teaspoon finely chopped fresh coriander root, if available
1 teaspoon salt
¼ teaspoon white pepper
2 teaspoons cornstarch combined with 2 teaspoons cold water
1 small fresh pineapple
Fresh coriander leaves or ½ -inch slivers of fresh hot red chili
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring constantly, cook for 3 or 4 minutes, or until they are soft and golden but not brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the pork and, mashing it constantly with the back of a spoon to break up any lumps, cook until all traces of pink disappear. Stir in the peanuts, sugar, coriander root, salt and white pepper, then add the cornstarch mixture.
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3. Stirring occasionally, simmer over low heat for about 10 minutes, or until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape almost solidly in the spoon. Transfer the pork mixture to a bowl or plate and let it cool to room temperature.
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4. Meanwhile, with a large, sharp knife, cut off the leafy crown of the pineapple and remove a slice from the bottom so the fruit will stand up right. Peel the pineapple with lengthwise strokes, cutting deep enough to remove the eyes.
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5. Slice the fruit crosswise into ½ -inch-thick rounds, then with a small, sharp knife remove the core from each round and cut the pineapple into 1-inch pieces.
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6. To assemble the ma hore (which means "galloping horses" in Thai), mound about 1 teaspoon of the pork mixture on each pineapple section and top it with a fresh coriander leaf or a sliver of red chili. Arrange attractively on a large platter and serve.
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