Best Spicy Peanut Pork Recipes

SPICY PEANUT PORK W/RICE NOODLES

Steps:

• Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
• Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
• Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
• Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
• Sprinkle with peanuts before serving.

GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE

Steps:

• Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.) Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you're home. When you're ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won't spin when they're cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.) Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it's put on the grill. Serve hot.

SPICY PEANUT BUTTER AND PORK SANDWICH

Steps:

• Spread peanut butter over bread. Layer with pork and chili sauce. Sprinkle with curry powder; top with jalapeno.

SPICY PEANUT PORK

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.

SPICY PEANUT BUTTER-PORK PASTA

Steps:

• Cook and drain pasta as directed on package. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook pork, onion, gingerroot and garlic in oil, stirring occasionally, until pork is no longer pink; reduce heat to low.
• Stir in peanut butter, chili sauce, sesame oil, salt and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Heat to boiling; reduce heat to low. Simmer uncovered about 5 minutes, stirring frequently, until sauce is slightly thickened. Add pasta, green onions and tomatoes; toss until well coated.

SPICY PEANUT NOODLES WITH GROUND PORK AND SHREDDED VEGETABLES

Steps:

• Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander. Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside. In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

INDONESIAN PORK SATéS WITH SPICY PEANUT SAUCE

Steps:

• Pork Satés
• To make the satés, mix the garlic, ginger, oil, and ketjap manis in a medium bowl and add the pork cubes. Stir to coat with marinade; set aside. Meanwhile, make the sauce.
• To make satés, thread the pork (4-5 cubes per skewer) onto the soaked wooden skewers. Grill or broil for 2-3 minutes on each side. Serve with the warm peanut sauce and a garnish of sliced radishes or cilantro sprigs.
• Spicy Peanut Sauce
• Place the peanut butter, garlic, chile paste, and ketjap manis in a small pot and warm gently over low heat for about 4 minutes. Stir in the Chicken Stock or water slowly, adding a little at a time; the mixture will thicken after each addition as it warms. This sauce can be made ahead of time and kept warm or rewarmed. You will need to add more liquid when ready to serve, as the peanut butter will thicken while standing. The sauce should have a thick, creamy consistency but be loose enough to stir easily. The seasonings can be adjusted to your personal taste; we like it a little spicy.

THAI-STYLE PORK AND PEANUT SPICY NOODLES

Steps:

• In a small bowl mix together the peanut butter, chilli, sugar, soy sauce and fish sauce with a fork then add the water to loosen the mixture. Whisk together until smooth and then set aside.
• If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
• Fry up the pork mince over a high heat for 10 minutes or until the juices have evaporated and the pork is crisping up. (Don't let the mince stick to the pan, add a dash of oil to loosen slightly if necessary but a dry non-stick pan will get it crispier)
• Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously
• Reduce the heat and add the noodles and the peanut sauce mixture to the pan, toss everything together and fry for a further 2 minutes or until everything is warmed through.
• Serve with a sprinkle of fresh coriander and squeeze of lime.

NOODLES IN SPICY CHINESE PEANUT PORK SAUCE

Steps:

• Cook the ground pork until done and drain. Set aside. Add oil to large skillet and saute the garlic and ginger about a minute. Add the wine or sherry.
• Add the peanut butter, soy sauce, black vinegar, sesame oil, brown sugar, sweet chili sauce and chilies. Mix and cook until smooth Add the broth and pork. Stir in noodles. Serve garnished with green onion.

PEANUT BUTTER PORK WITH SPICY DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the peanut butter, soy sauce, coriander, lemon juice, oil, cumin, chili powder and garlic; add pork. Seal bag and turn to coat; refrigerate several hours or overnight. , Meanwhile, combine all sauce ingredients; cover and chill at least 1 hour. , Drain and discard marinade. Thread meat on metal or soaked wooden skewers, leaving a small space between pieces. Grill, covered, on an oiled rack over medium heat for 10-15 minutes or until meat is no longer pink, turning several times. Serve with sauce.

SPICY PEANUT PORK

Steps:

• 1. Place rice noodles into large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened. 2. Cut tenderloin in half lengthwise then slice thinly. Season with salt and pepper. 3. Heat oil in large nonstick skillet over medium-high heat and sauté pork for about 4 minutes or until browned. Remove to plate. Add green onions and red pepper and sauté for about 4 minutes or until tender-crisp. Add to pork tenderloin. 4. Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet; bring to a boil. Return pork and vegetables to skillet. 5. Drain noodles and add to skillet. Cook for about 3 minutes or until coated well. Sprinkle with peanuts before serving.