Mah-haw (Thai pork on pineapple)

    40 min

    Pineapple and pork pair beautifully! This savoury-sweet starter is so delicious you might just eat the whole thing and call it dinner!

    4 people made this

    Serves: 10 

    • 1 teaspoon whole white peppercorns
    • 2 tablespoons peeled and chopped fresh coriander roots
    • 2 tablespoons garlic, peeled and coarsely chopped
    • 1 tablespoon vegetable oil
    • 225g pork mince
    • 2 tablespoons fish sauce
    • 2 tablespoons palm sugar
    • 2 tablespoons ground peanuts
    • 1 fresh pineapple
    • 10 sprigs fresh coriander
    • 2 Thai red chilli peppers (prik chee fah), cut into tiny slivers

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Place peppercorns in a mortar and pound with a pestle until finely ground. Add coriander root and garlic; pound until everything is mashed together well. Set aside.
    2. Heat oil in a pan over medium heat and cook garlic paste until fragrant, about 2 minutes. Add pork mince and cook, stirring often, until pork is cooked through and mixed well with garlic paste, about 5 minutes. Season with fish sauce and palm sugar and stir until well combined. Mix in peanuts. Taste pork; it should taste savoury with a hint of sweetness. Adjust seasonings if necessary.
    3. Peel, core and slice pineapple into 2cm thick slices. Cut slices into bite-sized pieces and lay on a serving platter. Top pineapple pieces with pork mixture. Garnish each pineapple piece with a coriander leaf and a sliver of red chilli pepper.


    Fresh coriander roots are an essential flavour in Thai cooking - they are exactly what it sounds like, the roots of coriander plants.

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