Grind peanuts.Heat oil in a frying pan, add pork, garlic and
onions. Cook until pink color disappears. Drain off most of the fat.
Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well,
then remove from heat. Cool to room temperature.
Prepare platter, lining with lettuce leaves.Peel and segment the
citrus fruit if used, cutting each segment down to the back and
fanning open to form a circle. If using pineapple, cut off top leaves
and outer skin, as thinly as possible, from top down.Look at the
"eye" pattern, as it forms a spiral down the pineapple. Cut the
spirals with a sharp knife held at about a 45 degree angle.Cut off
bottom.Cut pineapple into about 5 or 6 wedges and then cut each of
those into 1/4 inch slices. Arrange fruit on platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.
(servings:8-10)
From: arielle@taronga.com (Stephanie da Silva)
