Pork In Hot Peanut Sauce

This American sauce features Peanut oil 2 tablespoon crunchy peanut butter, Pork butt 1 tablespoon dark soy sauce, Cloves garlic, minced 1 tablespoon cider vinegar, Preserved radish 2 ea minced dried hot red chilis. 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: Frying, Smoking, Steaming, Stewing, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Beginner

Servings: 4

Calories: 367.1

Description

This American sauce features Peanut oil 2 tablespoon crunchy peanut butter, Pork butt 1 tablespoon dark soy sauce, Cloves garlic, minced 1 tablespoon cider vinegar, Preserved radish 2 ea minced dried hot red chilis. 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
2 tablespoons crunchy peanut butter
1/2 lbs Pork butt
1 tablespoons dark soy sauce
2 whole Cloves garlic, minced
1 tablespoons cider vinegar
1/2 cups Preserved radish
2 whole minced dried hot red chilis
4 whole Sq. canned firm bean curd
2 teaspoons sugar
2 whole Green onions
1/3 cups stock
1 whole SAUCE:
1/2 teaspoons MSG (opt)

Directions

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
minced fresh ginger root 2 tb sesame oil

Nutrition Facts

Servings 4

Amount Per Serving
Calories 367.1kcal

% Daily Value *
Total Fat 19.7g31%
Saturated Fat 4.9g25%
Cholesterol 45.4mg16%
Sodium 63.4mg3%
Total Carbohydrate 29.2g10%
Dietary Fiber 5.1g21%
Sugars 6.5g
Protein 21.1g43%

* 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: american, bean, butt, butter, canned, chilis, cider, cloves, crunchy, curd, dark, dried, firm, frying, garlic, green, hot, minced, msg, nuts

Read it online: https://www.chefs-mate.com/recipe/pork-in-hot-peanut-sauce/