Fat Horses

A delicious Thai hors d'oeuvre.

• 3 tangerines, peeled & separated into segments, or
• canned sliced pineapple
• 2 Tb peanut oil
• 4 cloves garlic, minced
• 2 shallots
• 1 lb. ground pork
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup sugar
• 1/2 cup roasted peanuts, crushed
• 2 red serrano chilies, seeded & cut into slivers
• mint or cilantro for garnish

1. Remove pith and white fibers from tangerine segments. Cut each down the back, as if deveining a shrimp, splitting it so that it opens into a connected circle.
2. Fry garlic and shallots until light brown.
3. Add pork, salt, pepper, and sugar. Fry until completely cooked.
4. Add peanuts & stir. Remove from heat.
5. Add heaped tsp of pork/peanut mixture onto each tangerine segment. Decorate with chili slivers and mint/cilantro. Chill until ready to serve.