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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Fruit with a savory meat topping. For the coriander root: look for cilantro bunches sold with their roots still attached. They may be tiny or up to several inches long. If you can't find any cilantro root, substitute chopped cilantro stems with a few leaves mixed in. Ingredients:
8 ounces ground pork |
2 teaspoons garlic, finely chopped |
1 tablespoon coriander root, chopped |
1/4 teaspoon black pepper |
2 tablespoons vegetable oil |
1/4 cup dry roasted peanuts, crushed |
1 -2 tablespoon fish sauce |
3 tablespoons palm sugar |
1 red chili pepper, seeded and chopped |
2 tablespoons cilantro leaves and stems |
24 orange sections |
Directions:
1. Pound the garlic, coriander roots, and black pepper together in a mortar and pestle.
2. Heat the oil in a frying pan and on low heat fry the mixture until it smells fragrant.
3. Add the pork and fry until it changes color.
4. Add the peanuts, fish sauce, palm sugar, chili, and coriander and continue to fry until the mixture is well cooked, dark brown and quite dry.
5. Segment the oranges or mandarins. Slit through the membrane and flesh and open the segments flat, removing any seeds. Place a spoonful of pork on each piece of fruit.
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