Best Pork In Peanut Sauce Recipes

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THAI PORK WITH PEANUT SAUCE



Thai Pork with Peanut Sauce image

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

¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro

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

PEANUT NOODLES WITH PORK



Peanut Noodles with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE



Pork Satay With Thai Spices and Peanut Sauce image

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Provided by David Tanis

Categories     finger foods, appetizer

Time 45m

Yield 12 small skewers

Number Of Ingredients 30

1 1/2 pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
1 shallot, minced
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons chopped lemongrass
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cup coconut milk
Cilantro and basil leaves, for garnish (optional)
1 pound Persian or Japanese cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about 1/4 cup
2 fresh Thai or serrano chiles, sliced into rounds
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
1/8 teaspoon cayenne
1/2 cup coconut milk

Steps:

  • Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
  • Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
  • Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
  • Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

PORK TENDERLOIN WITH GEORGE WASHINGTON CARVER PEANUT SAUCE



Pork Tenderloin with George Washington Carver Peanut Sauce image

Provided by Food Network

Categories     main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup soy sauce
4 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
2 tablespoons white wine vinegar
2 tablespoons water
2 pork tenderloins, about 12 ounces each
2 bacon slices
1 cup milk
1/4 cup chunky peanut butter
1 onion, finely chopped
1/4 cup soy sauce
Red pepper flakes, to taste

Steps:

  • In a glass baking dish, combine the soy sauce, garlic, onion, cayenne pepper, coriander, vinegar, and water. Stir to blend. Add the tenderloins and turn to coat them on all sides. Cover and refrigerate for at least 8 hours, turning occasionally. Remove the tenderloins from the refrigerator at least 30 minutes before baking. Transfer the tenderloins to a shallow roasting pan, reserving the marinade. Place 1 bacon slice on top of each tenderloin. Preheat the oven to 325 degrees. In a small saucepan, boil the reserved marinade for at least 5 minutes, then set aside. Roast the tenderloins uncovered, basting often with the marinade, for about 1 hour, or until a meat thermometer inserted in the thickest part of the meat reads 160 degrees. While the pork is roasting, make the peanut sauce: In a blender, combine all the sauce ingredients and pulse until smooth. Place in a small saucepan and cook over low heat, stirring frequently, for about 5 minutes, or until the sauce is heated thoroughly, adding more liquid if it is too thick. Set aside and keep warm. Place the roasted pork on a platter, cover loosely with aluminum foil, and let stand for 10 minutes; then slice and serve with the warm peanut sauce.

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

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.

ROAST PORK BELLY WITH CARAMELISED PEANUT SAUCE



Roast pork belly with caramelised peanut sauce image

Need a dinner party dish to impress? Roast pork belly is always popular and with added spice and an addictive peanut sauce, this will win your guests over

Provided by Diana Henry

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 24

1 cinnamon stick
3cm piece ginger , peeled and chopped
2 lime leaves , torn
½ tsp black peppercorns
2 garlic cloves , chopped
3 star anise , broken
1 ½kg boned pork belly joint, scored across (this makes it easier to slice)
a little olive oil
3cm piece ginger , peeled and grated
2 tsp ground cinnamon
¼ tsp black peppercorns
2 tsp dried chilli flakes
1 tbsp groundnut oil
3 shallots , finely chopped
2 red chillies , deseeded and finely sliced
4 garlic cloves , finely chopped
3cm piece ginger , peeled and grated
1 ½ tbsp soft light brown sugar
2 lime leaves , left whole
1 tbsp fish sauce (nam pla)
2½ limes , juiced
100g crunchy peanut butter
¼-½ tsp tamarind paste
cooked rice and stir-fried greens, to serve

Steps:

  • Pound all of the ingredients for the spice rub together using a pestle and mortar. You'll end up with a coarse mixture. Transfer to a small bowl. Heat oven to 220C/200C fan/gas 7.
  • To prepare the spices that will be simmered with the pork, pound the cinnamon, ginger, lime leaves and peppercorns using a pestle and mortar to a rough paste. Add the garlic. Roughly break up the star anise - it's much too strong if you pound it - and add that too. Tip the spice mixture into a flameproof roasting tin that the pork will fit into. Lay the pork on top, skin-side down. Add enough boiling water to come just up to the level of the meat. Bring to a simmer on the hob and cook for 20 mins.
  • Take the pork out of the water and pat it dry. Discard the water and spices in the tin, wash and dry. Set a rack inside the roasting tin and lay the pork on top, skin-side up. Spread the spice rub over the pork, then drizzle on a little oil and rub all over the pork. Sprinkle over some sea salt, put in the oven and cook for 20 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 45 mins. Finish under the grill for 10 mins to crisp up the skin.
  • Make the sauce while the pork is cooking. Heat the oil in a frying pan and cook the shallots over a medium heat until golden. Add the chilli, garlic, and ginger and cook for 2 mins, then add the sugar. Cook until the sugar caramelises - be careful not to burn it - then quickly add 300ml water (it will sizzle and spit a bit). Stir in the lime leaves, fish sauce, lime juice and peanut butter. Bring to a simmer, stirring to break down the peanut butter. Taste. I usually add a little tamarind paste, but you might prefer to add more lime juice or fish sauce. Serve the pork belly with the sauce, rice and greens.

Nutrition Facts : Calories 643 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1.2 milligram of sodium

THAI PORK & PEANUT CURRY



Thai pork & peanut curry image

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
  • Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
  • Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

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