Ginger Pork With Peanuts Elephant Walk Recipes

GINGER PORK WITH PEANUTS ELEPHANT WALK

Steps:

• Heat the oil in a large skillet over medium-high heat and fry the garlic and shallots until crisp and brown but not burned, about 30 seconds. Remove with a slotted spoon and set aside.
• In the same pan, brown the pork, breaking it apart as it cooks, about 3 minutes. Stir in the tamarind juice, sugar and salt. Stir in the fried garlic and shallots and the ginger. Lower the heat to medium and cook for 3 minutes more, or until the liquid has almost evaporated. Stir in the peanuts. Remove from the heat and set aside.
• If you want to make little packets, dip the spinach leaves in boiling water to blanch and lay out on a towel to drain. Place a teaspoonful of the pork mixture in the center of each leaf, and fold over both sides of the leaf and then fold the top and bottom over. Arrange seam side down on a platter. If you decide to forgo the packets, put the pork mixture in a serving bowl and garnish with cilantro and red peppers. Serve warm or at room temperature with Crispy Rice.

SOUS-VIDE PEANUT-GINGER PORK WITH CELERY SLAW

Steps:

• Fill a pot with water, add the sous-vide machine and set the temperature to 135 degrees.
• Meanwhile, prepare the sauce: In a small bowl, whisk together peanut butter, sesame oil, soy sauce, lime juice, ginger, sugar, Sriracha, fish sauce and garlic.
• Place pork in a sous-vide bag, then pour sauce all over meat. Lower bag into heated water, weighing the bag down if necessary, and cook pork for 2 hours.
• Heat broiler and place a rack 4 inches from heating element.
• Remove pork from sous-vide bag and transfer to a rimmed baking sheet. Pour remaining cooking liquid into a small saucepan. Bring sauce to a simmer over high and let cook until slightly thickened, about 2 minutes. Cover to keep warm, and set aside.
• Drizzle pork with olive oil and broil until charred in spots, 2 to 3 minutes. Transfer to a cutting board and let rest, 5 minutes.
• Meanwhile, make the celery salad: In a large bowl, whisk together sesame oil, rice vinegar, pepper and salt. Toss with celery, fennel, scallions and cilantro. Taste and add more salt, sesame oil and rice vinegar if needed.
• To serve, slice pork and drizzle with sauce. Top with celery salad, peanuts and sesame seeds, if you like. Garnish with cilantro leaves.

PORK IN PEANUT SAUCE

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.

GRILLED GINGER-PEANUT PORK TENDERLOIN

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.

GINGER GROUND PORK

Steps:

• Heat oil in wok.
• Add first 3 ingredients till fragrant.
• Add ground pork; cook till no pink.
• Add yellow onion cook about 2 minutes.
• Add green onions; cook another 2 minutes.
• Add cilantro and fish sauce; cook 1 more minute.
• When cooking last 3 ingredients, use your judgment on how you like the firmness of them--you might want to cook more or less. I like mine a little firmer.
• Serve with jasmine rice.

QUICK GINGER PORK

Steps:

• In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.