Mah Haw

Recipe by Sean33
READY IN: 16mins
SERVES: 10-12




  • First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
  • Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
  • 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.
  • 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.
  • Heat a wok or medium skillet over medium heat.
  • Add the oil, and swirl to coat the surface of the pan.
  • When oil is hot, add the Cilantro Pesto.
  • Stir-fry the pesto until quite fragrant, about 2 minutes.
  • Increase heat to medium high and crumble in the ground pork.
  • Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
  • Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
  • 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.
  • If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
  • Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
  • Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
  • Remove the hard core from the center of each slice and cut into 1-inch squares.
  • You should have about 2 cups of squares.
  • To serve, mound a spoonful of savory pork onto pineapple square.
  • Garnish each mound with pepper strips and cilantro leaves.
  • Transfer to a platter and serve at room temperature as a finger food.