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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder. | 2. Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor. | 3. If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. | 4. To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly. | 5. Heat a wok or medium skillet over medium heat. | 6. Add the oil, and swirl to coat the surface of the pan. | 7. When oil is hot, add the Cilantro Pesto. | 8. Stir-fry the pesto until quite fragrant, about 2 minutes. | 9. Increase heat to medium high and crumble in the ground pork. | 10. Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes. | 11. Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly. | 12. After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance. | 13. If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions. | 14. Remove from the heat, transfer to a medium bowl and allow to cool to room temperature. | 15. Peel the pineapple and cut crosswise into 1/4 inch-thick slices. | 16. Remove the hard core from the center of each slice and cut into 1-inch squares. | 17. You should have about 2 cups of squares. | 18. To serve, mound a spoonful of savory pork onto pineapple square. | 19. Garnish each mound with pepper strips and cilantro leaves. | 20. Transfer to a platter and serve at room temperature as a finger food. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
pork	1/2		ground	852.768	0.0	31.5479	79.5388
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
palm sugar	2	tablespoons		-	-	-	-
pineapple	1			-	-	-	-
red pepper	6	slices	sweet	-	-	-	-
cilantro leaf	1/4	cup		0.92	0.1468	0.0852	0.0208
black peppercorn	1	teaspoon		-	-	-	-
coriander	2	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.