THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
SPICY PEANUT PORK
"This dish has been a favorite of ours for several years," writes Dawn Behrens of Waipahu, Hawaii. "We really like the spicy-sweet Thai flavors. Cooking is my passion-I always enjoy trying new recipes."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Sprinkle pork with salt and pepper. In a skillet, cook pork in oil until juices run clear. Remove and keep warm. In the same skillet, saute the peas, red pepper, onions, garlic and ginger for 2 minutes. Return pork to the pan., In a small bowl, combine the water, peanut butter, sugar, soy sauce and cayenne until smooth. Pour over pork mixture; bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Serve over rice if desired.
Nutrition Facts :
INDONESIAN PORK ROAST WITH PEANUT SAUCE
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
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.
PORK LOIN IN PEANUT SAUCE
We call this recipe Pork Loin in Peanut Sauce-but it's so much more than that! It's a rich combo of onions, garlic, tomato sauce and ancho peppers too.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Transfer to roasting pan. Add 1 cup broth; cover. Bake 1-1/4 hours or until meat is done (145°F), basting every 30 min.
- Meanwhile, cook and stir onions and garlic in grill pan or skillet on medium-high heat 5 min. or until crisp-tender. Remove from pan; peel garlic. About 30 min. before meat is done, blend remaining broth, tomato sauce, ancho peppers, chipotle pepper, 1/2 cup nuts, onions and garlic in blender until smooth. Heat remaining oil in medium saucepan on medium heat. Add prepared sauce; cook 15 min., stirring occasionally.
- Remove meat from oven. Let stand 3 min. Chop remaining nuts. Slice meat; place on platter. Drizzle with sauce; top with remaining nuts, cheese and cilantro.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
PORK IN HOT PEANUT SAUCE
Make and share this Pork in Hot Peanut Sauce recipe from Food.com.
Provided by bikerchick
Categories Pork
Time 2h16m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 340.3, Fat 29.8, SaturatedFat 6.4, Cholesterol 37.4, Sodium 326.4, Carbohydrate 5.6, Fiber 1, Sugar 3.2, Protein 13.3
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