Servings:  8-10

1 t.            oil
1 lb.          ground pork
4-8 cloves  garlic, finely chopped
3               green onions, white part, chopped
3/4 c.        roasted salted peanuts
1               fresh pineapple, or
5               tangerines, or
4              oranges
1/3 c.        sugar
1/2 tsp.     pepper
                lettuce leaves
                mint or coriander leaves
                chopped chilies

Preparation:
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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.