Galloping Horses
1 teaspoon oil
1 pound ground pork
48 cloves garlic, finely chopped
3 green onions, white part, chopped
3/4 cups roasted salted peanuts
1 fresh pineapple or 5 tangerines or 4 oranges
1/3 cup sugar
1/2 teaspoon 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 12 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 platter. Mound meat mixture onto fruit and decorate with other garnishes. Serve at room temperature or chilled. Serves 8 to 10.
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