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Mah-Haw (Thai Seasoned Pork on Pineapple)

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"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..."
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Ingredients

40 m servings 154 cals
Original recipe yields 10 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • If you can't find Thai red chile peppers, you can use any other red medium spicy chile peppers.

Nutrition Facts


Per Serving: 154 calories; 5.7 g fat; 22.3 g carbohydrates; 5.6 g protein; 15 mg cholesterol; 249 mg sodium. Full nutrition

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