Indonesianporkroastwithpeanutsauce Recipes

INDONESIAN PORK ROAST WITH PEANUT SAUCE

Indonesian Pork Roast with Peanut Sauce image

This is absolutely a wonderful, lazy Sunday afternoon recipe. The peanut sauce is to die for, you could use it for satays, etc. I order the shoulder roast from my butcher when we need (crave) this meal. Prep time does not include marinading time.

Provided by Hey Jude

Categories Pork

Time 3h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup regular-strength chicken broth, heated
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons rice wine or 2 tablespoons sherry wine
4 -5 lbs boned and tied pork shoulder
1 cup water
2/3 cup creamy peanut butter
2 cloves garlic, minced
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4-1/2 teaspoon crushed red pepper flakes

Steps:

In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
Stir till dissolved.
Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
Cover and refrigerate until the next day, turning several times.
Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
To serve, let meat stand for 10 minutes.
Meanwhile, prepare Peanut Sauce.
Cut meat across the grain into thin slanting slices.
Serve with sauce.
Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
Cook over medium-low heat, stirring, until mixture boils and thickens.
Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
Serve hot.
If made ahead, cover and refrigerate for up to 2 days.
To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.

INDONESIAN-STYLE PORK ROAST

Indonesian-Style Pork Roast image

Your family and friends won't believe you when you reveal the "secret ingredients" for this flavorful pork roast-peanut butter! I've served this roast to guests for years, and I can't tell you how many times I've sent copies of the recipe home with guests. For a change of taste, you can substitute toasted walnuts for peanuts and use walnut oil instead of peanut butter.

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 pounds boneless pork loin roast
COATING:
1/4 cup creamy peanut butter
3 tablespoons reduced-sodium soy sauce
2 tablespoons ground coriander
1-1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1 large clove garlic, crushed
1 tablespoon lemon juice
PEANUT SAUCE:
1 cup reduced-sodium soy sauce
2 tablespoons pineapple juice
1 clove garlic, crushed
1/4 cup sherry
1/2 teaspoon minced fresh gingerroot
1/2 cup chopped unsalted peanuts

Steps:

Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes., Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.), To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 390 calories, Fat 21g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1934mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 39g protein.

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