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.
Cooking Light SEPTEMBER 2004
Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside.
Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside.
Place pork in food processor; process until coarsely ground.
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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