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250 g (8 oz) pork, lean and fat mixed, or pork mince
5 cloves garlic
4 roots fresh coriander
2 tablespoons lard or oil
3 tablespoons roasted peanuts, coarsely ground
1.5 tablespoons fish sauce
1/8 teaspoon ground black pepper
4 tablespoons palm sugar or substitute
1 fresh chili, seeded and chopped
2 tablespoons chopped fresh coriander leaves
Mandarins, pineapple slices or rambutans |
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Method :
Chop the pork very finely, removing any skin
or bone. Crush garlic and coriander roots and fry on low heat in the lard
or 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.
Prepare fruit. Peel mandarins and remove all white pith. Separate into
segments and cut each segment open down the back. Lay them flat on a
serving dish, skin downward. Pineapple slices may be cut into mouth-size
pieces. Rambutans must be peeled, and the seeds removed. The nearest
substitute is canned lychees, which must be well drained.
Pile the pork mixture on top of the mandarin segments or pine-apple
pieces, or into the hollow of the rambutans or lychees. Serve with the
rice, or as an unusual hors d'oeuvre. |
