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Pork In Hot Peanut Sauce

Pork in Hot Peanut Sauce recipe image
This International sauce features Peanut oil, Pork butt, Cloves garlic; minced, Preserved radish, Sq. canned firm bean curd. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 615.3
Description
This International sauce features Peanut oil, Pork butt, Cloves garlic; minced, Preserved radish, Sq. canned firm bean curd. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 tablespoons Peanut oil
  • 1/2 lbs Pork butt
  • 2 whole Cloves garlic; minced
  • 1/2 cups Preserved radish
  • 4 whole Sq. canned firm bean curd
  • 2 whole Green onions
  • 1 Sauce------------
  • 2 tablespoons Crunchy peanut butter
  • 1 tablespoons Dark soy sauce
  • 1 tablespoons Cider vinegar
  • 2 tablespoons Sesame oil
  • 2 whole Dried hot red chili peppers;
  • 2 teaspoons Sugar
  • 1/3 cups Stock
  • 1/2 teaspoons Msg (optional)
Directions
  1. 1
    +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++++ 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
  2. 2
    Minced fresh ginger root

Nutrition Facts

Servings 4

Amount Per Serving
Calories 615.3kcal
% Daily Value *
Total Fat 32.6g51%
Saturated Fat 7.7g39%
Cholesterol 45.4mg16%
Sodium 314.9mg14%
Total Carbohydrate 65.4g22%
Dietary Fiber 18.1g73%
Sugars 11.0g
Protein 30.3g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, butt, butter, canned, chili, cider, cloves, crunchy, curd, dark, dried, firm, garlic, green, hot, international, minced, msg, oil, onions
Read it online: https://www.chefs-mate.com/recipe/pork-in-hot-peanut-sauce-2/