Thai Pineapple Pork Salad
|Butter lettuce leaves||4|
|Pineapple||3 1⁄2 Pound, peeled, cored, and cut into 4 rounds (Each About 1 Inch Thick, 1 Medium)|
|Lean ground pork||1 Pound|
|Onion||1 Small, finely chopped|
|Lime dressing||1⁄2 Cup (8 tbs)|
|Chopped salted roasted peanuts||6 Tablespoon|
|Pickled red chilies/Sweet cherry peppers||8|
|Coriander sprig/Mint||3 (Cilantro)|
Line 4 individual salad plates with lettuce leaves.
Lay a pineapple slice on each plate; cover and chill.
In a large frying pan, cook pork over medium heat, stirring to break up, until it loses its pinkness (about 5 minutes).
Add onion and cook, stirring, until limp.
Skim off and discard any fat.
Prepare lime dressing, add to meat, and cook, stirring, until boiling and slightly thickened (about 30 seconds).
Mound equal portions of the hot pork mixture onto each pineapple slice; sprinkle peanuts over pork.
Garnish each plate with 1 or 2 peppers and sprigs of coriander.