New Recipes

Ma Haw (Thai Minced Pork and Shrimp Relish)


Ma Haw Recipe (Thai Minced Pork and Shrimp Relish on Fruit Segments)

1/2 pineapple, hard skin trimmed away
1 orange, peel and white pith cut away and discarded
1 tablespoon minced cilantro roots, plus cilantro leaves for garnish
1 tablespoon chopped garlic
Scant 1/4 teaspoon white peppercorns (about 10)
1 tablespoon vegetable oil
4 ounces ground pork
2 ounces shrimp, peeled and deveined (about 1/4 cup finely chopped)
1/4 cup fish sauce
1/2 cup soft palm sugar
2 1/2 tablespoons chopped roasted peanuts
1/3 cup fried shallots
2 tablespoons finely minced red bell pepper or red jalapeño pepper


1)Cut the hard center core out of the pineapple and discard. Cut the pineapple into bite-sized triangle shaped pieces that are about 1/4-inch thick. Cut the orange in half lengthwise and cut the halves into 1/2-inch thick slices. Arrange fruit on a serving platter and set aside.
2)Pound the cilantro roots, garlic, and peppercorns in a mortar and pestle until you have a fine paste, set aside.
3)Heat the oil in a wok over medium-high heat. When the oil is hot, add the pork and cilantro root mixture and stir-fry until the meat is no longer pink. Add the shrimp and continue to cook until it is opaque white, 2 minutes. Turn contents of wok out into a small bowl.
4)Return the wok to the stove. Combine the fish sauce and palm sugar and cook over medium heat until the sugar is dissolved. Add the peanuts and continue to cook and stir until the mixture has thickened and is golden brown, 5 minutes.
5)Drain off the fat from the pork mixture and discard. Return the pork mixture to the wok and stir to combine with fish sauce mixture. Remove from heat, add the fried shallots, and stir to combine. Top each piece of fruit with a small amount of the pork mixture, garnish with minced red pepper and cilantro leaves, and serve immediately.

Note from Rasa Malaysia:

You can get Thai ingredients, cookware, and more online at Temple of Thai.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

16 COMMENTS... read them below or add one

  1. Janie

    This ma haw is very interesting, I don’t think I have seen it before at Thai restaurants in the US. Wish they offer these, I can already imagine how tasty they are.

  2. NYMY

    Interesting recipe. I remember having this at a Thai restaurant in Thailand, but I think they use ground peanuts and ground pork. But the idea of ground pork and shrimp for ma haw sound equally tantalizing.

  3. Wu

    Ma Haw = galloping horses? I think it’s hilarious that’s the meaning of the dish in Thai. But then what can I say, some Thai dishes have really interesting names, for example my favorite son-in-law eggs. HAHA.

  4. Esther

    I have a recipe for this in my cookbook: “Real Thai” by Nancie McDermott. It uses ground pork and peanuts on pineapple. She has you use a “cilantro pesto”: cilantro, garlic, white or black peppercorns ground up.
    Nancie also notes that the literal translation of the dish is “horses of the Haw”; the Haw are a Yunnan tribe who long ago migrated into northern Thailand. Both yours and Nancie’s sound scrumptious, and I will try to prep yours and give feedback.

  5. Anh

    Wow these are fabulous! I made them with ground turkey and didn’t have palm sugar on hand so used light brown sugar – the results were highly addictive..Thank you so much!

Leave a Comment

Your email address will not be published. Required fields are marked *