1 lb ground pork (I used ground turkey)
1 ripe, medium pineapple
2 teaspoons pepper
4 tablespoons fish sauce
3 tablespoons chopped garlic
3 tablespoons chopped cilantro
2 tablespoons olive oil
mortar and pestle
(optional) 1 thai red chili pepper
(optional) small bunch of cilantro
(optional) small bunch of sliced carrots
I know, Grant isn’t posting about geek stuff for a change. After so much eating out, reviews and coding, I’ve decided to take some time off over the next month. I’m going to re-acquaint myself with some long lost hobbies- namely, cooking!
This my interpretation of a common Thai dish that is easy to make, healthy and tastealicious to boot! It has the nice variety of textures and taste that transition from the aromatic meat, to juicy pineapple and ending with the crisp crunch of fresh cucumbers. It’s traditionally cooked with pork, but I substituted ground turkey as I generally don’t eat red meat when eating at home (blame the BSE).
First, grab that mortar and pestle (or a shiny food processor) and pour in the chopped garlic, chopped cilantro, pepper and 1 tablespoons of olive oil. Grind to a nice paste- I find crushing vs swirling motions works best- and then set resulting cilantro paste aside.
Next, take a medium wok or skillet and coat with 1 tbs of olive oil. While the wok is heating, mix the cliantro paste with the meat evenly. When the wok is hot, put in the meat. Let the underside sizzle a little bit and brown a bit before stirring. Repeat process and break apart meat clumps until no longer pink. The cooking should be relatively short, around 3-5 minutes.
If cooking with ground turkey: Those familiar with ground turkey or ground chicken will know that using it as a substitute for ground pork or beef is always a challenge. The texture (and taste) don’t always travel over. In this Thai recipe, I had quite some difficulty breaking the turkey apart after hitting the wok as the meat simply clumped into large, play dough sized balls of meat. Mmmm… clumps of meat, how enticing! What I did was take the meat out while there was still a little pink and place it on a foil covered tray. I then covered the top with tinfoil and beat the chunks with a meat tenderizer (make sure you use the FLAT side). After a bit of pounding, take off the top foil and viola – nice little meat bits. Put back in wok and then cook until done.
Turn off the heat and set wok aside. Now take the pineapple, cut off the top and bottom and then take off the sides. Slice the rest into slices using a hexagonal pattern around the center core, then cube into pineapple chunks. Next, slice cucumber into slices.
Plating is very easy- arrange cucumbers around in circular or square pattern. Line the inside with a double stacked row of pineapple chunks, forming a little center to place the meat. Optionally, before placing the meat, you can put in some long carrot slices for garnish. After that, scoop the meat into the center of the dish into a mound that eventually pleasingly spills over the pineapples and cucumbers. It should look like a nice volcano of juicy meat. Garnish with fresh cilantro and also sliced red chili and serve!