See Also: Appetizers · Asian · Cooking Club · Meat Dishes
Pork and Mandarin Appetizer
From Dorothy McNett's recipes at www.dorothymcnett.com. Some say coriander, others say cilantro! We sometimes say they are the same thing, but there is a bit of difference in naming. They come from the same herb plant, but the leaves are cilantro, and the seeds are coriander.
1/4 cup fresh cilantro leaves and stems, finely minced
1/2 teaspoon coriander seeds
5 cloves garlic, minced
1 teaspoon peanut oil
6-8 oz. finely minced pork (chops or tenderloin)
3 tablespoons roasted peanuts, finely ground
1-1/2 tablespoons fish sauce or soy sauce
1/8 teaspoon black pepper
2 tablespoons raw sugar
1 fresh jalapeno chili, seeded and chopped, or 1/8-1/4 teaspoon dried red chili
fresh mandarins, or good quality canned ones
rice crackers, or other cracker or thin bread, as desired
chopped fresh cilantro leaves
In heavy bottomed skillet or saucepan heat oil and add cilantro, coriander and garlic. Cook and stir 1 minute, and then add pork, peanuts, fish sauce, pepper, sugar and chili. Cook and stir about 2 minutes. Continue 2-3 minutes more, or until pork is no longer pink. Cut mandarin oranges in half, lengthwise, and place on a cracker. Scoop some pork mixture on each. Place on serving platter and garnish with coriander leaves.
Recipe created 1995-01-01.
