Pork on Pineapple

Pork on Pineapple


1 person made this

This simple Thai entree known as 'Mah Haw' is pork mince seasoned with garlic, coriander and peanuts before being served on a slice of fresh pineapple.


Serves: 10 

  • 1 teaspoon whole white peppercorns
  • 2 tablespoons coriander roots, coarsely diced
  • 2 tablespoons garlic cloves, peeled and coarsely diced
  • 1 tablespoon vegetable oil
  • 250g pork mince
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 2 tablespoons peanuts, finely ground
  • 1 medium sized pineapple
  • 10-12 coriander sprigs, for garnish
  • 2-3 red medium spicy chillies, sliced into thin slivers

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. In a mortar add the white peppercorns. Pound until finely ground. Add coriander roots and garlic then pound until a paste is formed. Set aside.
  2. In a frypan heat the oil over medium heat. Add the paste and fry until fragrant.
  3. Add the pork then stir fry until the pork is cooked through and combined with the paste.
  4. Add fish sauce and palm sugar. Stir to help the pork absorb the seasonings. Add the peanuts.
  5. Taste the mixture. It should be savoury with a hint of sweet. If necessary adjust the seasonings.
  6. Peel and core the pineapple. Slice the pineapple into 2cm thick slices. Cut the slices into bite-sized pieces.
  7. To assemble the dish lay the pineapple pieces on a serving dish. Top the pieces with the pork mixture. Garnish the top with a coriander leaf and a sliver of the red chilli.

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