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Ma Hor (Galloping Horses)


  • Heat the oil in a wok (or large non-stick pan) and briefly saute the garlic and small chillies. Add the pork and cook until sealed, mashing with a wooden spoon to separate. Then add the sugar and fish sauce with a little water, the peanuts, spring onions and tomatoes. Cook for about 4-5 mins until thick, continually mashing.
  • Then stir in the coriander and taste for seasoning.
  • To serve, arrange the pineapple rings on one large plate (or individual plates). Spoon the pork mixture in the centre, scatter the long mild chilli on top and garnish with extra sprigs of coriander.


  • 2 tbsp vegetable oil
  • 3-4 garlic cloves, crushed
  • 2-3 small red chillies, finely chopped
  • 1 cup minced pork
  • 2-3 tbsp shaved palm (or soft brown) sugar
  • 3 tbsp Asian fish sauce
  • 3 tbsp roasted peanuts, coarsely chopped
  • 4-5 spring (green) onions, chopped
  • 6 cherry tomatoes, quartered
  • 2-3 tbsp chopped coriander
  • 1 small pineapple, peeled, cut into slices & cored
  • 1 long red chilli, seeded & finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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