PEANUT BUTTER PORK CURRY
For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. -Angela Robinson, Findlay, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.
Nutrition Facts : Calories 463 calories, Fat 24g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 837mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 29g protein.
PEANUT NOODLES WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
THAI-STYLE PEANUT PORK
My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.
Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
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
THAI PORK & PEANUT CURRY
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
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
PEANUTTY PORK KABOBS
Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor. -Ellen Koch, St. Martinville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.
Nutrition Facts :
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
PEANUT BUTTER PORK CHOPS
I first made this many years ago and my family always asks me to cook it when they come to visit. It is very simple and quite good, we serve it with some roasted garlic mashed potatoes and a steamed green veggie or a salad.
Provided by Harley Grandma
Categories Pork
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly brown pork chops and remove from skillet.
- Mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy.
- Stir gently while it thickens and add the pork back into the pan, salt & pepper,
- add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.
PEANUT BUTTER PORK TENDERLOIN
This recipe comes from a local cookbook called Recipes and Memories of Patrick W. Cox. It's different and tasty. I made a slight change in the ingredients but not much.
Provided by Nimz_
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Trim fat from tenderloin.
- Sprinkle with fresh ground black pepper to taste.
- Line a baking dish with parchment paper or aluminim foil.
- Mix the soy sauce, peanut butter, red pepper and minced garlic together.
- Spread mixture over pork loin.
- Bake uncovered for 30 minutes.
- Remove from oven.
- Carefully spread pineapple preserves on top of pork loin.
- Bake another 10 mintes or until meat reaches 150 degrees Fahrenheit.
- Let stand for 5 minutes before serving.
SUNNY'S EASY 4-INGREDIENT PULLED PORK
Provided by Sunny Anderson
Categories main-dish
Time 8h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle the pork butt generously with salt, black pepper and about a tablespoon ground cumin. Place in a slow cooker.
- In a medium bowl, whisk together the salsa, peanut butter and remaining tablespoon cumin. Pour into the slow cooker over the pork butt. Cook on low for 8 hours, or until fork tender.
- Remove the pork butt from the slow cooker and shred with 2 forks. Serve in bowls over the Mashed Potatoes, topped with a ladle of the cooking liquid from the slow cooker.
- Add the butter to a medium pot and place over medium-low heat. Once melted, add the garlic and cook until the garlic flavor is infused into the butter, 2 to 3 minutes. Add the mashed potatoes and mix to combine. Cook until the mashed potatoes are heated through, about 5 minutes. Top with the scallions and serve.
AFRICAN PORK AND PEANUT STEW
Serve with the chopped cilantro and peanuts on top. If desired, pass additional red pepper flakes on the side
Provided by Gaelige Coinnaigh
Categories Stew
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
- Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
- Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.
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.
PB&J PORK SANDWICHES
I came up with this recipe for one of my daughters who loves peanut butter and pork! The result has become a favorite, and kids and grown-ups alike often request it for dinner. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper; transfer to a 5-qt. slow cooker. In a large bowl, whisk broth, peanut butter, preserves, brown sugar, onion, vinegar, mustard and garlic; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Preheat broiler. Remove roast; cool slightly. Shred pork with 2 forks. Return pork to slow cooker; heat through. Brush butter over cut sides of rolls. Place rolls, buttered side up, on an ungreased baking sheet. Broil 3-4 in. from heat 30-60 seconds or until golden brown. Using a slotted spoon, spoon pork mixture onto roll bottoms; top with coleslaw if desired. Replace tops.
Nutrition Facts : Calories 862 calories, Fat 49g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 1207mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 51g protein.
ANNETTE FUNICELLO'S PEANUT BUTTER PORK
Make and share this Annette Funicello's Peanut Butter Pork recipe from Food.com.
Provided by Lennie
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown pork chops in oil; remove from pan.
- Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth.
- Add pork chops back to pan and add onion; bring to a boil.
- Reduce heat and simmer 50 minutes.
- Serve with rice.
Nutrition Facts : Calories 401.3, Fat 28.1, SaturatedFat 7.8, Cholesterol 75, Sodium 495.9, Carbohydrate 9.5, Fiber 1.6, Sugar 3.5, Protein 28.9
ROAST PORK BELLY WITH CARAMELISED PEANUT SAUCE
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
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
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 :
GRILLED GINGER-PEANUT PORK TENDERLOIN
Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!
Provided by DIANA F
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
- Preheat an outdoor grill for high heat.
- Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 1.7 g, Sodium 702.9 mg, Sugar 1.4 g
SLOW COOKER THAI PEANUT PORK
This is a easy pork dish that your whole family will enjoy.
Provided by Justin McCraven
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
- Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
- Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 9.8 g, Cholesterol 36.1 mg, Fat 10.8 g, Fiber 2.2 g, Protein 19.2 g, SaturatedFat 2.7 g, Sodium 787.6 mg, Sugar 5.1 g
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