• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pork in Hot Peanut Sauce

  • Recipe Submitted by on

Category: Main Dish, Pork

 Ingredients List

  • 3 tb Peanut oil
  • 1/2 lb Pork butt
  • 2 Cloves garlic; minced
  • 1 tb Minced fresh ginger root
  • 1/2 c Preserved radish
  • 4 Sq. canned firm bean curd
  • 2 Green onions
  • -----------sauce------------
  • 2 tb Crunchy peanut butter
  • 1 tb Dark soy sauce
  • 1 tb Cider vinegar
  • 2 tb Sesame oil
  • 2 Dried hot red chili peppers;
  • 2 ts Sugar
  • 1/3 c Stock
  • 1/2 ts Msg (optional)


+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
+++++ 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.

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