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Mah Haw

Main Recipe

MAH HAW

savory minced pork on pineapple from real thai:the best of thailand's regional cooking by nancie mcdermott copyright 1992. mah haw translates from vietnamese as "horses of the haw people", although it doesn't contain horse meat (although, i suppose, if you can't get good pork for whatever reason - or you don't eat pork for whatever reason - it probably could be made with any other type of ground meat, including horse). can be used as an appetizer for 8 to 10 people or as a main course for 3 to 4 people.



mah haw image

Time: 16 minutes

Number Of Ingredients: 10

Ingredients: vegetable oil,pork,fish sauce,palm sugar,pineapple,sweet red peppers,fresh cilantro leaves,white peppercorns,fresh coriander,garlic

Steps:

  1. first , make the pesto by: using a mortar and pestle or a spice grinder , crush or grind the peppercorns into a fine powder
  2. combine the pepper , cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor
  3. if you opt to use a blender or food processor , you may need to add a little vegetable oil or water to ease the grinding
  4. to keep the pesto for later use , put it in a glass jar , pour a little oil on top to cover it and seal tightly
  5. heat a wok or medium skillet over medium heat
  6. add the oil , and swirl to coat the surface of the pan
  7. when oil is hot , add the cilantro pesto
  8. stir-fry the pesto until quite fragrant , about 2 minutes
  9. increase heat to medium high and crumble in the ground pork
  10. stir-fry the pork until it breaks up into small lumps , renders some of its fat , and is no longer pink , approzimately 2 minutes
  11. add the fish sauce and sugar and continue cooking , stirring and scraping often to brown and coat the meat evenly
  12. after approximately 4 minutes , when the meat is nicely browned , remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance
  13. if needed add more fish sauce and / or sugar and return pan to heat in order to reduce the additions
  14. remove from the heat , transfer to a medium bowl and allow to cool to room temperature
  15. peel the pineapple and cut crosswise into 1 / 4 inch-thick slices
  16. remove the hard core from the center of each slice and cut into 1-inch squares
  17. you should have about 2 cups of squares
  18. to serve , mound a spoonful of savory pork onto pineapple square
  19. garnish each mound with pepper strips and cilantro leaves
  20. transfer to a platter and serve at room temperature as a finger food
    30-minutes-or-less     time-to-make     course     main-ingredient     cuisine     preparation     appetizers     lunch     pork     asian     thai     finger-food     meat     pork-sausage     number-of-servings     presentation

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