Ingredients
1 ts Oil 1 Fresh pineapple; -OR-
1 lb Ground pork
4 -to 8 Garlic cloves -- finely chopped
5 -Tangerines, -OR-
4 -Oranges
1/3 c Sugar
1/2 ts Pepper
3 Green onions, white part -- chopped
Lettuce leaves
Mint or coriander leaves
3/4 c Roasted salted peanuts
Chopped chilis
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Grind peanuts. Heat oil in a frying pan, add
pork, garlic and onions. Cook
until pink color disappears. Drain off most of the fat. Add
sugar and
pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove
from heat.
Cool to room temperature.
Prepare platter, lining with lettuce leaves. Peel and segment
the citrus
fruit if used, cutting each segment down to the back and fanning
open to
form a circle. If using pineapple, cut off top leaves and outer
skin, as
thinly as possible, from top down. Look at the "eye"
pattern, as it forms
a spiral down the pineapple. Cut the spirals with a sharp knife
held at
about a 45 degree angle. Cut off bottom. Cut pineapple into
about 5 or 6
wedges and then cut each of those into 1/4 inch slices. Arrange
fruit on
platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at
room temperature, or chilled.
Makes 8 servings.
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