1 tb Oil
1 lb Ground pork
4 cl Garlic; up to 8, fine chopped
3 Green onions; white part
- chopped
3/4 c Roasted, salted peanuts
1 Fresh pineapple -OR-
5 Tangerines -OR-
4 Oranges
1/3 c Sugar
1/2 ts Pepper
Lettuce leaves
Mint or coriander leaves
Chilies; chopped
Grind peanuts. Heat oil in a frying pan, add pork, garlic, and
onions. Cook until pink color disappears. Drain off most of the
fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in
well, then remove from heat. Cool to room temperature.
Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and
fanning open to form a circle.
If using pineapple, cut off top leaves and outer skin, as thinly as
possible, from top down. Look at the "eye" pattern, as it forms a
spiral down the pineapple. Cut the spirals with a sharp knife held
at about a 45° angle. Cut off bottom. Cut pineapple into about 5 or
6 wedges and then cut each of those into 1/4" slices. Arrange fruit
on platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
