This is a Thai recipe, and you won’t find it at side of the road restaurants. Look up-market for this. It can be made with different fruits. I believe the pineapple version is best, and incidentally the easiest to prepare. This is truly something very Thai and very different. I will guarantee your guests will want the recipe. Some cooks grind and chop the pork themselves, but pork mince is fine.
| Ingredients | Serves 4 |
| as an appetizer | |
| Pork mince | 250 gm |
| Garlic | 5 cloves |
| Fresh coriander | 4 roots |
| Olive oil | 2 tbspns |
| Roasted peanuts, coarsely ground | 3 tbspns |
| Fish sauce | 1½ tbspns |
| Ground black pepper | 1/8 tspn |
| Palm sugar | 4 tablespoons |
| Fresh chili, seeded and chopped | 1 |
| Chopped fresh coriander leaves | 2 tbspns |
| Pineapple sliced fresh | |
Cooking Method
Chop the pork very finely, removing any gristle or bone. Crush garlic and coriander roots and fry on low heat in the oil. When garlic turns golden add the pork, peanuts, fish sauce, pepper, sugar, chili and coriander leaves and continue to stir fry until the mixture is well cooked, dark brown in color and quite dry.
Cut the pineapple into bite sized pieces and pile the pork mixture on top and serve as an unusual hors d’oeuvre.
