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...

Toi

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Note:

If you can't find Thai red chile peppers, you can use any other red medium spicy chile peppers.

Nutrition Facts

154 calories; protein 5.6g; carbohydrates 22.3g; fat 5.7g; cholesterol 14.7mg; sodium 249.4mg. Full Nutrition
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