The combination of pork with nuts, specifically peanuts, is typical of Asian cuisine. Peanuts can be both an integral part of the dish itself and the main ingredient in the sauce. Try both options to decide which approach is best for you.
It is necessary
-
- Thai sticky pork
- 1 tablespoon peanut butter
- 300 g of ground pork;
- 2 cloves of garlic;
- 80 g brown sugar;
- 2 tablespoons fish sauce
- 4 leaves of kaffir lime;
- 1/2 cup chopped green onions
- 1/2 cup unsalted peanuts
- 1 1/4 cups cilantro leaves
- 1 tablespoon lemon juice
- 1 red chili pepper.
- Satay with peanut sauce
- 500 g pork fillet;
- 125 ml canned coconut milk;
- 3 cm fresh ginger root;
- 1 stem of lemon grass (white part)
- 1 teaspoon turmeric powder
- 2 teaspoons each of coriander and caraway seeds;
- freshly ground black pepper;
- 1-2 teaspoons of powdered sugar.
- For peanut sauce:
- 100 g unsalted roasted peanuts;
- 200 ml canned coconut milk;
- 4-5 teaspoons Thai red curry paste
- 1-2 teaspoons light brown cane sugar
- 2-3 teaspoons of tamarind paste (can be substituted for the same amount of lime juice)
Instructions
Step 1
Thai sticky pork
Heat the peanut butter in a large skillet or wok. Add the minced pork. Cook over medium heat, stirring occasionally, for 5 minutes or until golden brown. Add peeled and chopped garlic and cook, stirring occasionally, for another 1 minute. Drain off excess liquid and fat.
Step 2
Place sugar, sauce, and chopped lime leaves in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 2 minutes or until thickened. Place the sautéed minced meat in a saucepan with half the chopped green onions and half the peanuts. Simmer until the mixture is sticky but not too dry. This will take approximately 5-10 minutes.
Step 3
Remove the seeds from the pepper and cut it into rings. Add pepper, cilantro, leftover onions and nuts to the minced meat. Serve with jasmine rice. You can also wrap this minced meat as a filling in rice pancakes along with lettuce leaves.
Step 4
Satay with peanut sauce
Slice the pork into long, thin strips across the grain. Peel the ginger and grate on a fine grater. Cut the white part of the lemongrass stalk into rings. Combine all the ingredients in a large bowl, add the pork and stir until the pieces of meat are well covered with the marinade. Cover with plastic wrap and leave to marinate in the refrigerator for at least an hour, but no more than overnight. Soak 8-12 bamboo skewers in warm water.
Step 5
Prepare the sauce. Pulse the nuts in a blender or food processor. Pour half of the coconut milk into a saucepan. Begin heating it over low heat, when the coconut oil begins to separate from the liquid, add the curry paste and cook until it reveals its flavor. Now pour in the remaining coconut milk and add the chopped peanuts. Add the sugar and tamarind paste (or lime juice) and simmer, stirring frequently, until the sauce thickens. (If the sauce is too thick, add a little boiling water.) Transfer to a bowl and let cool.
Step 6
Place the pieces of pork on pre-soaked skewers, preheat the grill or oven, in extreme cases, you can simply fry with a saute in a pan. Sprinkle the skewers with vegetable oil to prevent them from sticking to the wire rack and fry for 2-3 minutes on each side. Serve hot with peanut sauce.
