*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Thai                             Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Oil
    1       lb           Ground pork
    4                    -to
    8                    Garlic cloves
                         -- finely chopped
    3                    Green onions, white part
                         -- chopped
      3/4   c            Roasted salted peanuts
    1                    Fresh pineapple -- -OR-
    5                    -Tangerines, -OR-
    4                    -Oranges
      1/3   c            Sugar
      1/2   ts           Pepper
                         Lettuce leaves
                         Mint or coriander leaves
                         Chopped chilis
   Grind peanuts.  Heat oil in a frying pan, add pork, garlic and onions. Cook
   until pink color disappears.  Drain off most of the fat.  Add sugar and
   pepper, cook 1-2 minutes.  Add peanuts, mix in well, then remove from heat.
   Cool to room temperature.
   Prepare platter, lining with lettuce leaves.  Peel and segment the citrus
   fruit if used, cutting each segment down to the back and fanning open to
   form a circle.  If using pineapple, cut off top leaves and outer skin, as
   thinly as possible, from top down.  Look at the “eye” pattern, as it forms
   a spiral down the pineapple.  Cut the spirals with a sharp knife held at
   about a 45 degree angle.  Cut off bottom.  Cut pineapple into about 5 or 6
   wedges and then cut each of those into 1/4 inch slices. Arrange fruit on
   Mound meat mixture onto fruit, and decorate with other garnishes.  Serve at
   room temperature, or chilled.
   (servings:  8-10)
   From: arielle@taronga.com (Stephanie da Silva)
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