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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
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.