Mah Haw

Directions

1. 1
   First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
2. 2
   Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
3. 3
   If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding.
4. 4
   To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly.
5. 5
   Heat a wok or medium skillet over medium heat.
6. 6
   Add the oil, and swirl to coat the surface of the pan.
7. 7
   When oil is hot, add the Cilantro Pesto.
8. 8
   Stir-fry the pesto until quite fragrant, about 2 minutes.
9. 9
   Increase heat to medium high and crumble in the ground pork.
10. 10
    Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
11. 11
    Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
12. 12
    After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance.
13. 13
    If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
14. 14
    Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
15. 15
    Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
16. 16
    Remove the hard core from the center of each slice and cut into 1-inch squares.
17. 17
    You should have about 2 cups of squares.
18. 18
    To serve, mound a spoonful of savory pork onto pineapple square.
19. 19
    Garnish each mound with pepper strips and cilantro leaves.
20. 20
    Transfer to a platter and serve at room temperature as a finger food.