Ingredients:

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

Method:

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.

Tagged as: Pork

SHARE THE RECIPE & PHOTOS:

Get More Delicious Recipes Below:

• 

  Thai Shrimp Cake

  My friend Chef Robert Danhi and I share a lot of things in common, so it’s no surprise that we hit it off as soon as we connected on Twitter a few years ago. Describing himself as a “hard-boiled egg”—white on the outside but yellow inside—Robert embraces everything Asian when it comes to cooking, eating, and traveling. Every year, Robert…

• 

  Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

  Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…

• 

  Gai Yaang (Thai BBQ Chicken for July 4th)

  July 4th is two days away and I am sure you are busy finalizing your party menu. If you are looking for a new recipe idea to impress your guests, I have got you covered with this guest post by my dear friend Chef Robert Danhi—Gai Yaang or Thai BBQ Chicken Wings recipe. Chef Danhi is my cookbook colleague as…

• 

  Thai Pomelo Salad (Yam Som-O)

  I adore Thai cuisine and am always in search of great Thai cooking blogs. She Simmers is a fabulous resource for Thai cooking with many Thai recipes, including Thai pantry. Authored by the talented Leela, She Simmers is a gem—authentic and easy-to-follow Thai recipes, gorgeous food photography, and beautiful food writing and story-telling. I am a big fan of She…

From the Editor

Welcome to Rasa Malaysia, a blog about easy, fast, and healthy Asian cooking. Check out the 400+ recipes in my recipe index. Happy cooking!