Galloping Horses

This traditional Thai appetizer tops fresh pineapple slices with a sweet-savory-nutty mixture of ground pork mixed with green onions, cilantro, and peanuts. Its name, ma hor or mah haw in Thai, literally translates as "horses of the Haw people," a tribe that immigrated to Thailand from China. You can serve this dish at room temperature; for best results, do not prepare the pork mixture more than a few hours in advance.

Yield: 9 servings (serving size: about 1/4 cup pork mixture and 4 pineapple pieces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 30%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 8.7g
  • Carbohydrate: 10g
  • Fiber: 1.2g
  • Cholesterol: 23mg
  • Iron: 0.8mg
  • Sodium: 229mg
  • Calcium: 10mg

Ingredients

  • 1/4 cup dry-roasted peanuts
  • 1/3 cup chopped green onions
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 3 garlic cloves, chopped
  • 1 serrano chile, halved
  • 12 ounces pork tenderloin, trimmed and coarsely chopped
  • Cooking spray
  • 1/4 teaspoon salt
  • 9 (1/2-inch-thick) slices pineapple, each cut into quarters

Preparation

  1. Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside.
  2. Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside.
  3. Place pork in food processor; process until coarsely ground.
  4. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork; cook 4 minutes or until done, stirring to crumble. Stir in onion mixture; cook 2 minutes, stirring frequently. Stir in ground peanuts and salt. Serve pork mixture over pineapple pieces.
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