Ingredients for Mah Haw
- 1 tablespoon vegetable oil (plus extra for pesto)
- Pork
- 2 tablespoons fish sauce
- Palm Sugar
- 1 ripe pineapple, peeled, cored, and cut into 1-inch squares (about 2 cups)
- Sweet Red Peppers
- Fresh Cilantro Leaves
- White Peppercorns
- Fresh Coriander
- 2 cloves garlic, minced
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How to Make Mah Haw
- **Make the Pesto:** Using a mortar and pestle or spice grinder, grind the black peppercorns to a fine powder.
- Combine the pepper powder, cilantro, and garlic. Grind into a smooth paste using a mortar and pestle, or a small food processor or blender (add a teaspoon of vegetable oil if needed to help blend).
- Store extra pesto in an airtight container, covered with a thin layer of oil, in the refrigerator.
- Heat a wok or large skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat.
- Add the cilantro pesto to the hot pan and stir-fry until fragrant (about 2 minutes).
- Increase heat to medium-high. Crumble in the ground pork, breaking it up with a spatula.
- Stir-fry the pork until browned and no longer pink (about 2-3 minutes).
- Stir in the fish sauce and sugar. Continue cooking, stirring constantly, until the meat is well-coated and nicely browned (about 4 minutes).
- Taste and adjust seasoning by adding more fish sauce and/or sugar as needed. If adding more, cook briefly to reduce.
- Remove from heat. Transfer the pork mixture to a medium bowl and let cool to room temperature.
- Prepare the pineapple: Peel and core the pineapple. Cut into 1/4-inch thick slices, then cut each slice into 1-inch squares. You should have about 2 cups.
- To serve, spoon a generous amount of the cooled pork mixture onto each pineapple square.
- Garnish with thinly sliced red chili peppers (optional) and fresh cilantro leaves.
- Arrange on a platter and serve at room temperature as an appetizer or main course.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
29g
Fat
4g
Carbs
3g
