Pork In Peanut Sauce Recipes

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CROCK POT THAI PORK WITH PEANUT SAUCE



Crock Pot Thai Pork with Peanut Sauce image

This Crock Pot Thai Pork with Peanut Sauce is a tried and true favorite of a reader!

Provided by Cris

Categories     Main

Time 8h

Number Of Ingredients 8

2 pound boneless pork loin (trimmed of fat and cut into 4 pieces)
2 large red bell peppers (cored, seeded, cut into strips)
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon dried red pepper flakes
2 cloves garlic (minced (we used freeze dried garlic))
¼ cup peanut butter (use chunky if you want extra peanut pieces)
For serving: Cooked rice (½ chopped green onions, ¼ cup chopped dry-roasted peanuts and 2 limes, cut into 8 to 12 wedges)

Steps:

  • Spray your slow cooker with cooking spray.
  • Put your pork, bell peppers, teriyaki sauce, rice vinegar, red bell pepper flakes and garlic in crock pot.
  • Cover and cook on low up to 8 hrs, until pork is fork tender.
  • Take your pork out of your crock pot and coarsely chop.
  • Add your peanut butter to liquid in your crock pot and stir well to dissolve your peanut butter to make the sauce.
  • Put your chopped pork back in your crock pot and toss until your meat is coated.
  • Serve in shallow bowls over hot rice.
  • Sprinkle with green onions and peanuts.
  • Pass lime wedges.

PORK IN PEANUT SAUCE



Pork in Peanut Sauce image

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

2 teaspoons chopped fresh ginger root
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup chicken broth
4 tablespoons peanut butter
1 ½ pounds boneless pork loin, cut into strips
2 tablespoons peanut oil for frying
1 onion, chopped
¾ cup cashew nuts
2 cups frozen mixed stir-fry vegetables

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

CHINESE NOODLES WITH PORK & SPICY PEANUT SAUCE



Chinese Noodles with Pork & Spicy Peanut Sauce image

This super easy 20-min meal is perfect for a busy weeknight. The creamy Chinese pork with spicy peanut butter noodles is delicious with rice noodles or regular pasta. Whatever you have on hand!

Provided by Tiffany Dahle

Categories     Quick Dinners

Time 20m

Number Of Ingredients 11

1 cup low-sodium chicken broth
1/4 cup hoisin sauce
1/4 soy sauce
1 tablespoon canola oil
1 lb ground pork
Heavy sprinkle of red pepper flakes
3/4 cup minced green onions, both white & green parts (about 3-4 onion stalks)
1 tablespoon minced garlic
1/2 teaspoon ground ginger
2 tablespoon creamy peanut butter
1 14oz package of rice noodles (or 1 16oz package of linguine pasta)

Steps:

  • Set a large pot of water to boil for the pasta. Cook the noodles according to the package directions and drain. While you're waiting for the water to boil, start assembling the pork and sauce. Assemble the sauce: Use a fork to whisk together the chicken broth, hoisin sauce, and soy sauce together in a glass measuring cup. Set near the stovetop. Brown the pork: Heat 1 tablespoon canola oil in a large sauté pan over medium heat. Brown the pork until no longer pink, breaking it up with the back of a spoon as you go. Add the red pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Heat until fragrant. Pour in the pre-whisked sauce and add the two tablespoons of peanut butter. Stir to combine. Heat until sauce bubbles and thickens and then reduce heat to low and keep warm while the pasta finishes cooking. Add the drained noodles to the sauté pan and toss together with a pair of tongs so that they are all coated with sauce. Garnish with remaining green onions and serve.

PEANUT NOODLES WITH PORK



Peanut Noodles with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

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 PORK WITH PEANUT SAUCE



Thai Pork with Peanut Sauce image

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

¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh 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.

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

PORK LOIN IN PEANUT SAUCE



Pork Loin in Peanut Sauce image

We call this recipe Pork Loin in Peanut Sauce-but it's so much more than that! It's a rich combo of onions, garlic, tomato sauce and ancho peppers too.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. oil, divided
1 boneless pork loin (2 lb.)
2 cups chicken broth, divided
1/2 small onion, sliced
3 cloves garlic, unpeeled
1 can (8 oz.) tomato sauce
3 ancho chiles, stemmed, seeded and hydrated
1 canned chipotle pepper in adobo sauce
3/4 cup PLANTERS Dry Roasted Peanuts, divided
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 350°F.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Transfer to roasting pan. Add 1 cup broth; cover. Bake 1-1/4 hours or until meat is done (145°F), basting every 30 min.
  • Meanwhile, cook and stir onions and garlic in grill pan or skillet on medium-high heat 5 min. or until crisp-tender. Remove from pan; peel garlic. About 30 min. before meat is done, blend remaining broth, tomato sauce, ancho peppers, chipotle pepper, 1/2 cup nuts, onions and garlic in blender until smooth. Heat remaining oil in medium saucepan on medium heat. Add prepared sauce; cook 15 min., stirring occasionally.
  • Remove meat from oven. Let stand 3 min. Chop remaining nuts. Slice meat; place on platter. Drizzle with sauce; top with remaining nuts, cheese and cilantro.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g

INDONESIAN PORK ROAST WITH PEANUT SAUCE



Indonesian Pork Roast with Peanut Sauce image

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

1 cup regular-strength chicken broth, heated
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons rice wine or 2 tablespoons sherry wine
4 -5 lbs boned and tied pork shoulder
1 cup water
2/3 cup creamy peanut butter
2 cloves garlic, minced
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4-1/2 teaspoon crushed red pepper flakes

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.

THAI STYLE PORK LOIN WITH PEANUT SAUCE RECIPE CARD



Thai Style Pork Loin with Peanut Sauce Recipe Card image

Here is a really easy recipe for Thai style pork tenderloin with peanut sauce. The sauce has a really nice flavor with garlic, coconut milk, soy, ginger and cilantro. Make this a meal or serve as an appetizer.

Provided by Analida Braeger

Categories     Main dish

Time 6h40m

Number Of Ingredients 13

2.5 lbs pork loin (1 pork tenderloin)
3 garlic cloves (minced)
2 Tbsp. Dijon mustard
3 Tbsp. soy sauce (paleo diet: coconut aminos)
1/2 cup orange juice
1/4 tsp. salt (paleo diet: sea salt)
1/8 tsp. pepper
1/2 cup peanut butter (paleo diet: almond butter)
1/2 cup coconut milk
2 Tbsp. soy sauce (paleo diet: coconut aminos)
2 garlic cloves (minced)
1 Tbsp. cilantro (chopped)
1/4 tsp ginger (fresh, ground)

Steps:

  • Place pork loin in a large Ziploc bag.
  • In a bowl mix together the garlic, mustard, soy sauce, orange juice, salt and pepper. Pour over the pork and allow to marinate about 6-8 hours.
  • Preheat oven to 350°F
  • Place pork loin in glass baking dish with marinade. Cook until internal temperature is 150°F. (about 25 minutes). Baste pork loin using a turkey baster about every 10 minutes. Remove from oven.
  • Cover and allow to rest for about 5-10 minutes.
  • In a small saucepan on low heat mix all sauce ingredients. Stir with a wooden spoon until all ingredients are well integrated. Continue to stir for about 5 minutes until the consistency is smooth. Transfer to a small bowl and serve over sliced pork loin. Garnish with green onion.

Nutrition Facts : Calories 328 kcal, Carbohydrate 6 g, Protein 37 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPAGHETTI WITH PORK AND PEANUT SAUCE



Spaghetti with Pork and Peanut Sauce image

Categories     Ginger     Pasta     Pork     Appetizer     Kid-Friendly     Quick & Easy     Peanut     Gourmet     Dairy Free     Tree Nut Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound ground pork (not too lean)
1 tablespoon vegetable oil
4 teaspoons sugar
2 garlic cloves, minced
1 tablespoon minced peeled fresh gingerroot
4 tablespoons soy sauce
3 tablespoons fresh lemon juice
2 teaspoons Asian (toasted) sesame oil
2/3 cup smooth peanut butter
1 cup hot water
1 pound spaghetti or penne (quill-shaped pasta)
1 cup thinly sliced scallion greens

Steps:

  • In a heavy skillet cook the pork in the oil over moderate heat, stirring and breaking up the lumps, until it is no longer pink, add 2 teaspoons of the sugar, the garlic, the gingerroot, and 1 tablespoon of the soy sauce, and sauté the mixture over high heat until the pork is browned. In a blender blend together the remaining 3 tablespoons soy sauce, the lemon juice, the sesame oil, the remaining 2 teaspoons sugar, and the peanut butter and add enough of the hot water to thin the sauce to the desired consistency.
  • in a kettle of boiling salted water boil the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the pork mixture, the peanut sauce, the scallion greens, and salt and pepper to taste.

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