Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Vegetable oil

  2. 4 Garlic - (up to 8), finely chopped

  3. 1/3 cup 65g / 2 1/3oz Sugar

  4. 3/4 cup 177ml Salted roasted peanuts Lettuce leaves Mint or coriander leaves Chiles - chopped

  5. 1 lb 454g / 16oz Ground pork

  6. 3 Green onions - (white part only), chopped

  7. 1/2 teaspoon 2 1/2ml Pepper

  8. 1 Fresh pineapple or oranges or tangerines

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 to 2 minutes. Add ground peanuts, mix all well, then remove from heat. Cool to room temperature. Prepare a serving 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 the top leaves and outer skin, as thinly as possible, from the 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 45F angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges, and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve either chilled or at room temperature.


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