Pork in Hot Peanut Sauce
Submitted by Jayna2002
Pork shoulder stir-fried with garlic and ginger, then simmered in a spicy peanut sauce with dark soy, sesame oil, and dried chiles, served over steamed bean curd and preserved radish.
YIELD
4 servingsPREP
60 minCOOK
35 minREADY
1 hrsThis Chinese-style dish brings together three separate cooking methods in one plate. Pork shoulder gets wok-fried with garlic and fresh ginger, then simmers in a rich peanut sauce while bean curd and preserved radish steam separately. Everything comes together at serving time when the saucy pork gets spooned right over the steamed vegetables.
The peanut sauce is where all the heat and complexity live. Crunchy peanut butter creamed with dark soy sauce, sesame oil, apple cider vinegar, dried red chiles, and a touch of sugar creates a thick, glossy sauce that clings to every cube of pork. The vinegar and sugar balance the richness so the sauce doesn’t feel heavy despite all that oil and nut butter.
Preserved radish adds a salty, funky crunch that you won’t find in a typical stir-fry. Soaking it first tames the intensity and softens it just enough.
Kitchen Tips
- Cream the peanut butter and soy sauce together first before adding the other sauce ingredients. This prevents lumps and creates a smooth base
- If using fresh bean curd, press it for a full hour under weight. Watery tofu will dilute the sauce when it all comes together
- Skim the excess oil off the sauce as it simmers. Peanut butter releases oil as it heats
- Add stock if the sauce gets too thick during the 15-minute simmer. You want it saucy, not pasty
Variations
- Use chicken thigh or shrimp in place of pork shoulder
- Swap preserved radish for water chestnuts or bamboo shoots if you can’t find it
- Add a splash of chili oil to the finished dish for extra heat
Ingredients
Directions
Soak radish in warm water for 45 minutes.
Cut pork into ½ inch cubes.
Drain and rinse canned bean curd; cut into ½ inch 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 and use about a 5-pound weight.)
Drain radish & cut into ½ inch 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 and ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat and 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 and peanut sauce.
Comments
