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.

Ann Taylor Pittman
Recipe by Cooking Light September 2004

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Recipe Summary

Yield:
9 servings (serving size: about 1/4 cup pork mixture and 4 pineapple pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside.

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  • 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.

Nutrition Facts

105 calories; calories from fat 30%; fat 3.5g; saturated fat 0.7g; mono fat 1.6g; poly fat 0.9g; protein 8.7g; carbohydrates 10g; fiber 1.2g; cholesterol 23mg; iron 0.8mg; sodium 229mg; calcium 10mg.
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