Mar Hor AKA Thai galloping horses
This is a wonderful dish, as you get the sweetness of the pineapple, balanced with the savoury of the pork. A match made in heaven. I created this for Amy’s dinner one day, as we were having some spicy soup. She gave this a big thumbs up. Everyone else at the dinner (in fact 6 people), thought it was right up there and very very delicious. Well, that is saying something, isn’t it.
Are you ready to bring on the horses…
There’s enough here for easily 6, plus one 6 year old.
In to a large mixing bowl add the following:
- 500g minced pork;
- 5 finely chopped Spring onions;
- 1 tablespoon finely chopped young ginger;
- 1 tablespoon finely chopped garlic;
- 2 tablespoons of soy sauce;
- A good pinch of white pepper;
- 5 finely chopped coriander roots;
- A cup of roughly chopped coriander (keep a little back for garnish);
- 1 cup of salted peanuts that I had bashed a bit in a pestle and mortar (not to a powder though – you want crunch); and
- 1 tablespoon of sugar (I used palm sugar).
- Mix it all up well, and then cover it and pop it in the fridge for an hour or so to allow the flavours to all mix together;
- Now take a pineapple and cut of the top and bottom, trim off all the outside layer and the black ‘eyes’ from the soft yellow fruit. Cut in half lengthways and then cut into thin slices. You should probably end up with about 20 or so half halves;
- Set these aside in the fridge and bring on out the minced pork mixture;
- In a wok add some oil and fry off the minced pork until it is fully cooked;
- You may want to add a little more soy if it dries out too quickly;
- Off the heat;
- Lay out your pineapple and then spoon on top of the meaty mixture.