On Saturday evening I had the lovely Phil Dukes over for a spot of dinner and Doctor Who (we chose The Happiness Patrol. Happiness Will Prevail!) and I fancied cooking Thai. This was partly because I fancied doing Thai fishcakes but I ended up going a bit overboard and doing three different Thai dishes. They were all from a lovely little book called A Taste of Thailand and the recipes are all well laid out and easy to follow.
It was whilst I was flicking through for the fishcakes recipe that I saw this. It looked tasty and I happened to have some pineapple chunks in the cupboard so I went for it!
1½ tablespoons of vegetable oil
2-3 garlic cloves, finely sliced
225g of pork mince
1 spring onion, finely sliced
½ a tablespoon of coriander leaves, finely chopped
25g of cooked, unsalted peanuts, roughly ground
2 tablespoons of soy sauce
3 tablespoons of palm sugar (3 tablespoons seems like an awful lot but the resulting dish isn’t too sweet)
A pinch of ground white pepper
16 segments of pineapple
Coriander leaves for garnish
1 red chilli, finely sliced for garnish.
Heat the oil in a saucepan or wok, over a medium heat and stir-fry the garlic until golden brown.
Add the pork mince and cook over a medium heat, breaking up the lumps with a spoon. Cook until the meat is almost dry.
Add the spring onion, coriander leaves, soy sauce, sugar and pepper.
Stir together and cook for 4-5 minutes or so until the mixture is dry and a bit sticky.
Spoon some of the mixture on to each pineapple chunk, then garnish with chilli and a coriander leaf.
Tasty and a lovely little amuse bouche – the taste and texture of the meat mixture contrasts really nicely with the soft, sweet pineapple.