Pork With Peanuts Recipes

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.

Steps:

• HEAT oil in a large saucepan over medium heat. Add garlic, onion, bell pepper and carrots. Saute about 2 minutes, stirring often.
• ADD the pork, paprika, sugar, cumin and cayenne pepper. Add salt and pepper to taste. Brown pork on all sides.
• POUR in chicken stock, scraping the bottom and sides of pan to deglaze it. Add peanut butter; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 15-20 minutes until the pork is tender.
• SEASON with additional salt and pepper, if desired. Serve over rice, topped with sliced green onions and chopped peanuts.

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.

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.

Steps:

• Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. , In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.

Steps:

• Cut pork into 1/2-in. strips. In a skillet over medium-high heat, stir-fry pork, onions and garlic in oil for 2-3 minutes or until pork is no longer pink. Add bean sprouts, celery, carrots and green pepper; stir-fry for 2-3 minutes. , Combine cornstarch, broth and soy sauce until smooth; add to skillet. Stir in red pepper flakes. Bring to a boil; boil and stir for 2 minutes. Stir in peanuts. Serve over rice or spaghetti.

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook pork and curry powder in oil, stirring occasionally, until pork is light brown. Stir in remaining ingredients except parsley and peanuts. Heat to boiling; reduce heat.
• Cover and simmer 30 minutes (do not lift cover to stir). Stir in parsley and peanuts, fluffing rice lightly with fork.

Steps:

• Prepare the pork chops: Place all the ingredients except for the chops in a mixing bowl and whisk to blend.
• Arrange the chops in a baking dish. Pour the marinade over the chops, turning them to coat both sides. Marinate the chops in the refrigerator for 4 hours, turning them over a couple of times so they marinate evenly.
• Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
• Grill the pork chops, allowing some but not all of the marinade to drip off first, until sizzling and browned on the outside and cooked to taste. If you like your pork with a blush of pink, cook until it reads 145 degrees in the center on an instant-read thermometer (about 3 minutes per side); if you like your pork cooked all the way through, look for the meat to reach 155 degrees in the center (about 4 minutes per side). Work mostly over the medium fire, moving chops to the hot fire at the end to sear the crust. Transfer the chops to a wire rack over a sheet pan and let rest for 2 minutes.
• Garnish and serve: Combine peanuts, scallions, cilantro and sesame seeds in a bowl and toss to mix. Arrange chops on a platter or individual plates. Sprinkle with peanut mixture and serve.