Savory Minced Pork on Pineapple

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 tsp. vegetable oil
3 Tbsp. cilantro pesto
1/2 pound ground pork
2 Tbsp. fish sauce
2 Tbsp. palm sugar or brown sugar
2 Tbsp. peanuts, finely chopped
1 small pineapple
2 medium red Fresno chiles, finely chopped

Instructions:

Stir fry the cilantro pesto in oil until fragrant, about 2 minutes. Add the ground pork and saute until it is no longer pink. Add the fish sauce and sugar. The meat should start to brown in four minutes.

Remove from the heat and stir in the peanuts. Peel the pineapple and cut into 1/4 slices. Remove the hard core from the center of each slice and cut the slices into 1″ squares. Serve a spoonful of pork on top of each pineapple square and garnish each with some chile and cilantro.

Recipe adapted from “Real Thai,” by Nancie McDermott.