Ingredients
3 tbsp peanut oil
1/2 lb pork butt
2 each cloves garlic, minced
1 tbsp minced fresh ginger root
1/2 cup preserved radish
4 each sq. canned firm bean curd
GREEN ONIONS SAUCE
2 tbsp crunchy peanut butter
1 tbsp dark soy sauce
1 tbsp cider vinegar
2 tbsp sesame oil
2 each dried hot red chili peppers
2 tsp sugar
1/3 cup stock
1/2 tsp msg (optional)
Directions
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
+++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2"
cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using
fresh bean curd, wrap it in clean dish towel and press it for 1 hour
to make it more firm. Wrap it tightly & use about a 5-pound weight.)
Drain radish & cut into 1/2" cubes. Cut green onions, including tops,
into 2" lengths. Sauce: In a cup, cream together peanut butter and
soy sauce. Slowly mix in remaining sauce ingredients. Set aside.
Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.
Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for
another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat
& simmer for 15 minutes, adding onions about mid-way. Skim off excess
oil. Add more stock if sauce thickens. Steaming: In Chinese steamer,
steam radish & bean curd on its serving plate for 15 minutes, just
prior to serving. When ready to serve, drain water off plate, and
top vegetables with pork & peanut sauce.
Servings: 4 servings
Pork In Hot Peanut Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
We are able to track the history of meal recipes back into distant history, certainly as far into history as the Egyptians, and maybe further still. Having said that, generally, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by the Romans. In his works, he recounts how the meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of many different spices and herbs, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes increased in prestige. However, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe publications are in great demand, as a result of higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Pork In Hot Peanut Sauce recipe.
