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Ingredients :
250 g pork, lean and fat mixed
6 cloves garlic
4 roots fresh cilantro
3 tablespoons roasted peanuts, coarsely ground
1.5 tablespoons fish sauce
1/8 teaspoon ground black pepper
4 tablespoons palm sugar or substitute
2 fresh chili, seeded and chopped
2 tablespoons chopped fresh cilantro leaves
2 tablespoons lard
Mandarins and pineapple slices
Method :
Remove the bone and skin of the pork, then
chop very finely into a mince. Crush garlic and cilantro roots and fry on low heat in the lard. When garlic turns golden add the pork, peanuts, fish sauce,
pepper, sugar, chili and cilantro leaves and continue to stir fry until
the mixture is well cooked, dark brown in color and quite dry.
To prepare the fruit, simply peel the 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.
Pile the pork mixture on top of the mandarin segments or pineapple
pieces. Serve with white
rice.
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