Galloping Horses

Recipe Ingredients

		Thai pork and fruit appetizer
1 1/4 lbs	567g / 20oz	Ground pork
2 tablespoons	30ml	Peanut oil
1/4 cup	15g / 0.5oz	Minced onion or shallot
2 tablespoons	30ml	Minced garlic
1/2 cup	73g / 2.6oz	Peanuts, dry-roasted unsalted - crushed
1 1/2 tablespoons	22ml	Sugar
2 teaspoons	10ml	Ground coriander
2 teaspoons	10ml	Fish sauce
1 teaspoon	5ml	Light soy sauce
2 teaspoons	10ml	Red hot chiles - thinly sliced (small)
2 teaspoons	10ml	Navel oranges (large)
		Peeled and sectioned into 20 sections
12 oz	340g	Pineapple slices - drained
		Fresh mint and fresh coriander - for garnish

Recipe Instructions

If grinding your own meat, finely grind pork. (A food processor may be used, although it shreds rather than grinds meat. Pick over shredded meat and remove any unshredded streaks of connective tissue.) In a large skillet over medium-high heat, warm oil; saute onion and garlic until wilted (about 2 minutes). Stir in pork, breaking up meat, and cook until pork is lightly browned. If using store-bought ground pork, pour off excess fat. Reserve meat in pan. Add peanuts, sugar, coriander, fish sauce, soy sauce, and chiles to skillet and cook over medium heat until chiles wilt (3 to 4 minutes). Mixture will remain rather loose. Slice each orange section lengthwise along spine of thick side, almost but not quite all the way through. Open two attached pieces like a book, to make a circle. Alternate orange circles with pineapple slices on serving platter. Place equal amounts of meat on each fruit and top with a mint leaf and a coriander leaf. Serve at warm room temperature.

Source:
Cole Publishing Group Recipe Collection

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