Mah Haw Thai Seasoned Pork On Pineapple Recipes

MAH HAW

Steps:

• First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
• Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
• 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.
• 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.
• Heat a wok or medium skillet over medium heat.
• Add the oil, and swirl to coat the surface of the pan.
• When oil is hot, add the Cilantro Pesto.
• Stir-fry the pesto until quite fragrant, about 2 minutes.
• Increase heat to medium high and crumble in the ground pork.
• Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
• Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
• 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.
• If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
• Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
• Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
• Remove the hard core from the center of each slice and cut into 1-inch squares.
• You should have about 2 cups of squares.
• To serve, mound a spoonful of savory pork onto pineapple square.
• Garnish each mound with pepper strips and cilantro leaves.
• Transfer to a platter and serve at room temperature as a finger food.

THAI ROAST PORK WITH PINEAPPLE

Steps:

• Cut rind from pineapple in wide strips; core and cut pineapple into bite-size pieces. Set aside rind and fruit.
• In food processor, process garlic and fresh coriander, adding enough of the vinegar to make smooth paste. Mix in sugar, soy sauce, fish sauce, ground coriander, pepper, cumin, cloves, nutmeg and HALF of the cayenne and remaining vinegar.
• Place pork in roasting pan; cover with spice mixture. Lay pineapple rind (rind side up) over top. Pour 1 cup (250 mL) water into pan; roast in 325°F (160°C) oven for 1-½ hours, adding 1/4 cup (60 mL) water at a time to pan, if necessary, as liquid evaporates.
• Remove rind; continue to roast pork, basting every 10 minutes with pan juices, until meat thermometer inserted in centre registers 170°F (75°C), 30 to 45 minutes.
• Transfer to serving platter; surround with pineapple pieces; sprinkle remaining cayenne and salt over pineapple; spoon pan juices over pork. Garnish with coriander stems and leaves, if desired.

STICKY THAI PORK

Steps:

• Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
• Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.

MAH-HAW (THAI SEASONED PORK ON PINEAPPLE)

Steps:

• Place peppercorns in a mortar and pound with a pestle until finely ground. Add cilantro root and garlic; pound until everything is mashed together well. Set aside.
• Heat oil in a skillet over medium heat and cook garlic paste until fragrant, about 2 minutes. Add pork and cook, stirring often, until pork is cooked through and mixed well with garlic paste, about 5 minutes. Season with fish sauce and palm sugar and stir until well combined. Mix in peanuts. Taste pork; it should taste savory with a hint of sweetness. Adjust seasonings if necessary.
• Peel, core, and slice pineapple into 1-inch slices. Cut slices into bite-sized pieces and lay onto a serving dish. Top pineapple pieces with pork mixture. Garnish each pineapple piece with a cilantro leaf and a sliver of red chile pepper.