Appetizers > New Years Eve > Side Dishes > Thailand > Mar Hor >
Mar Hor
Galloping Horses
1/4 C dry-roasted peanuts, finely ground
1/3 C green onions, chopped
1/4 C fresh cilantro leaves, chopped
1 TBS sugar
1 TBS fish sauce
3 garlic cloves, chopped
1 Serrano chile, chopped
12 oz. pork tenderloin, chopped
Non-stick cooking spray
1/4 tsp. salt
9 pineapple slices (canned), each cut into quarters
Place dry-roasted peanuts in a food processor; process until finely ground. Place ground peanuts in a bowl and set aside. Add green onions, cilantro leaves, sugar, fish sauce, garlic cloves and Serrano chile in food processor; process until finely chopped. Place mixture in a bowl and set aside. Add the pork to food processor; process until coarsely ground. Heat nonstick skillet over medium-high heat; coat skillet with non-stick cooking spray. Add the ground pork; cook for about four minutes or until meat is fully cooked. Stir to crumble meat. Add onion mixture to skillet; cook for about two minutes, stirring frequently. Add the ground peanuts and salt to skillet; stir to combine. Serve pork mixture over sliced and quartered pineapples.
Note: Mar Hor is traditionally served as an appetizer, but can also be prepared as a side dish to a main meal.
*Mar Hor image (C) Rasa Malaysia (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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