Pork In Hot Peanut Sauce Recipes

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

PORK IN HOT PEANUT SAUCE

Steps:

• Soak radish in warm water for 45 minutes.
• Cut pork into 1/2" cubes.
• Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
• Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes.
• Cut green onions, including tops, into 2" lengths.
• Sauce: In a cup, cream together peanut butter and soy sauce.
• Slowly mix in remaining sauce ingredients.
• Set aside.
• Stir-frying: Add oil to hot wok.
• When oil starts to smoke, add pork.
• Stir-fry for about 1 minute.
• Add garlic & ginger; stir-fry for another 30 seconds.
• Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
• Skim off excess oil.
• Add more stock if sauce thickens.
• Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
• When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.