| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese3 | 1 | Servings |
INGREDIENTS
| 1 | Pineapple rings in juice | |
| or slice fresh | ||
| 4 | T | Peanut oil |
| 1 | lb | Ground pork |
| 1/2 | c | Roasted peanuts, chopped |
| 4 | T | Onions, finely chop |
| 1 | T | Salt |
| 1 | t | Black pepper |
| 1/4 | c | Sugar |
| 1 | Red chili peppers, shredded | |
| Chopped mint leaves | ||
| or coriander leaves | ||
| garnish |
INSTRUCTIONS
1971 Thai food is usually very hot so you might want to tune this down by using less chili pepper. Heat the peanut oil, saute the onion for one minute and add the pork, salt , sugar and pepper. Cook over medium heat, stirring frequently, for 10-15 minutes and add the peanuts. Spoon a layer of the mixture on top of each pineapple slice. Garnish with chili and mint leaves or chopped coriander leaves. The pineapple slices can be cut into smaller cubes and the coated pieces then served as an hors d'oeuvre. "Joys and Subtleties-South East Asian Cooking" by Rosemay Brissenden. Published by Pantheon Books 1970 & Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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