Passion for Pork

Ma Hor (Galloping Horse)

Ma Hor (Galloping Horse)

Chef Eric Hanson

(As seen at the 2014 Edmonton Women's Show)


  • 2 Tbsp (30 mL) canola oil
  • 3 cloves garlic, finely chopped
  • 1 lb (454 g) lean ground pork
  • 3 Tbsp (45 mL) palm sugar or brown sugar
  • 2 Tbsp (30 mL) light soy sauce or tamari
  • 1 spring onion, finely chop
  • ½ Tbsp (7 mL) fresh cilantro leaves, finely chopped
  • 25 g unsalted, cooked peanuts, roughly chopped
  • 1 pinch ground white pepper
  • 1 pineapple, peeled and cubed
  • 1 lime, zested and juiced
  • 1 Thai red chili pepper, thinly sliced


Heat the oil in a wok or small pot over medium high heat, then add the garlic and cook until lightly browned. 

Add the ground pork and sauté until cooked through. Lower the heat and add palm sugar, soy sauce, spring onions, cilantro, crushed peanuts and white pepper, stirring well. Taste and season with more soy sauce, as required. Remove from heat and allow to cool until ready to serve.

To serve, roll a small amount of the cooled mixture into a ball in your hands and place on top of the pineapple cube. Add a few drops of fresh lime juice onto the Ma Hor, and garnish with a thin slice of chili, a coriander leaf and lime zest

Tags: Eric Hanson | ground pork | pineapple | Thai |