Thai pineapple snacks with pork-peanut topping (ma hore) recipe

Recipe for thai pineapple snacks with pork-peanut topping (ma hore) in our easy ethnic recipes collection. Thai cooks are constantly inventing new finger foods. Since finger foods take more time and work to prepare than most main dishes, they are usually reserved for special occasions. But the work will go fast if you set up a little assembly line with one person placing the fruit on the plate, the second topping the fruit with the meat mixture, and the third adding the garnish.

Recipe ingredients

• 1/3 cup dry-roasted peanuts
• 2 tablespoons vegetable oil
• 1 tablespoon minced onions
• 2 cloves garlic, minced
• 1/2 pound lean ground pork
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground red, white, or black pepper
• 2 teaspoons cornstarch combined with 2 teaspoons cold water
• 72 bite-sized pieces of fresh or canned pineapple, about 1/2-inch thick and 1 inch across, from 12 precut pineapple rings
• Fresh cilantro leaves for garnish

How to make thai pineapple snacks with pork-peanut topping (ma hore)

• Using electric blender or food processor, chop peanuts very finely and set aside.
• Using a heavy medium-sized skillet, heat oil over medium heat for 1 minute. Add onions and garlic and stir-fry 3 to 4 minutes, until soft but still golden.
• Add pork and cook, stirring constantly to break up chunks, until no trace of pink remains. Stir in the peanuts, sugar, salt, and pepper.
• Stir in the cornstarch mixture. Simmer over low heat, stirring occasionally, for 5 minutes, until mixture is thick enough to hold its shape.
• Lay out pineapple pieces on a platter or two. Top each with 1 teaspoon of the pork filling. Garnish each portion with a cilantro leaf.

Preparation time: 25 minutes
Cooking time: 15 to 20 minutes
Serves 36 (2 snacks each)

Ethnic recipes  •  ethnicrecipes.us © 2010

Sitemap  •   Privacy policy  •   Contact