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: firstname.lastname@example.org (Stephanie da Silva)
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 8|
|Calories from Fat: 153 (42%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 20.4mg||6 %|
|Sodium 193.6mg||7 %|
|Potassium 405.5mg||11 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 42.4g|
|Protein 10.9g||16 %|
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Calories per serving: 363
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