Thai Ma Haw (Minced Meat Relish) Recipe

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Frank Prewitt Modified: December 15, 2021
Thai Ma Haw (Minced Meat Relish) Recipe


How to Make Thai Ma Haw (Minced Meat Relish)

A famed appetizer, this Thai ma haw combines sweet and salty flavors for tasty minced meat relish. Pineapple and orange are topped with seasoned pork.

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Serves:

Ingredients

  • ½ pineapple, hard skin trimmed away
  • 1 orange, peel and white pith cut away and discarded
  • 1 tbsp cilantro roots, minced, plus cilantro leaves for garnish
  • 1 tbsp garlic, chopped
  • ¼ tsp white peppercorns, about 10
  • 1 tbsp vegetable oil
  • 4 oz ground pork, (113 g)
  • 2 oz shrimp, (56 g) about ¼ cup finely chopped, peeled and deveined
  • ¼ cup fish sauce
  • ½ cup soft palm sugar
  • tbsp roasted peanuts, chopped
  • cup fried shallots
  • 2 tbsp red bell pepper, or red jalapeño pepper, finely minced

Instructions

  1. Cut the hard center core out of the pineapple and discard.
  2. Cut the pineapple into bite-sized triangle-shaped pieces that are about ¼-inch thick.

  3. Cut the orange in half lengthwise and cut the halves into ½-inch thick slices.

  4. Arrange fruit on a serving platter and set aside.
  5. Pound the cilantro roots, garlic, and peppercorns in a mortar and pestle until you have a fine paste, set aside.
  6. Heat the oil in a wok over medium-high heat.
  7. When the oil is hot, add the pork and cilantro root mixture and stir-fry until the meat is no longer pink.
  8. Add the shrimp and continue to cook for 2 minutes until it is opaque white.

  9. Turn contents of wok out into a small bowl. Return the wok to the stove.

  10. Combine the fish sauce and palm sugar and cook over medium heat until the sugar is dissolved.
  11. Add the peanuts and continue to cook and stir for 5 minutes until the mixture has thickened and is golden brown.

  12. Drain off the fat from the pork mixture and discard.
  13. Return the pork mixture to the wok and stir to combine with fish sauce mixture.
  14. Remove from heat, add the fried shallots, and stir to combine.
  15. Top each piece of fruit with a small amount of the pork mixture, garnish with minced red pepper and cilantro leaves.

  16. Serve immediately.

Nutrition

  • Sugar: 39g
  • :
  • Calcium: 103mg
  • Calories: 421kcal
  • Carbohydrates: 56g
  • Cholesterol: 75mg
  • Fat: 17g
  • Fiber: 5g
  • Iron: 2mg
  • Potassium: 600mg
  • Protein: 16g
  • Saturated Fat: 7g
  • Sodium: 1780mg
  • Vitamin A: 395IU
  • Vitamin C: 107mg
Nutrition Disclaimer
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