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This past weekend my wife and I had the entire family over at our house to celebrate my mother’s birthday. For food we were originally going to order Chinese Food. We quickly kiboshed that idea and ordered Thai food instead mainly because we find it looks and tastes more like home cooking. There was also another reason for choosing Thai. It allowed me to try this Thai inspired dish to pair with the ordered food.
When you dig into this Spicy Peanut Pork you’ll find pork on your fork as well as red bell peppers, green onions and rice noodles. They are all tossed in a creamy peanut sauce. I found the original recipe in a LCBO Magazine. It’s a liquor board magazine that showcases both spirits and recipes. The recipe was by Emily Richards. I loved the looks of it as well as the easy steps required to prepare it.
For the most part I followed the recipe as written yet I did throw in a few of my own personal touches. For starters the recipe called for Asian chili paste…didn’t have any of that. I did however have chili-garlic sauce (my new secret weapon for Asian dishes). I added 2 tsp of that and omitted the 2 cloves of garlic the recipe called for. Finally the sauce didn’t have enough tangy zip for my tastes so I added in 1 tbsp freshly squeezed lime juice. It came together in about 20 minutes.
As for the music…I didn’t listen to any. Yes you read that correctly. It’s a very rare occurrence in my kitchen but it does happen on occasion. It was because I was running late putting together this dish and a Pho Soup. If you’re interested in the Pho Soup recipe, it’ll be in this month’s newsletter which is scheduled to goes out on January 13th. The other reason was my sisters and their kids had already arrived. Combined with my two kids they would have easily drowned out any music even if there was some playing in the background. So today I thought I would ask you the readers for your music suggestions.
What song would you pair with this Spicy Peanut Pork Dish?
Spicy Peanut Pork
½ pkg (200 g) rice noodles
¼ cup smooth peanut butter
1 tbsp seasoned rice vinegar
1 tbsp freshly squeezed lime juice
1 tbsp reduced sodium soy sauce
2 tsp Chili Garlic Sauce (you'll find it in the international section of your grocery store)
1/3 cup hot water
1 lb pork loin, thinly sliced and seasoned with salt and pepper
1 tbsp peanut or vegetable oil
1 red bell pepper, thinly sliced
1 bunch green onions, thinly sliced
Place rice noodles in a large bowl. Pour in boiling water until it just covers noodles. Cover bowl and let stand until noodles soften, about 10 minutes. Drain and set aside.
Meanwhile to make sauce, in a medium bowl, add peanut butter, vinegar, lime juice, soy sauce and chili garlic sauce. Add hot water and whisk until combined. In a medium bowl toss pork with 2 tbsp of sauce. Let sit for 5 minutes.
In a wok, heat oil over medium-high heat. Add pork. Cook and stir until browned and cooked through, about 3 to 4 minutes. Transfer pork to a bowl and set aside.
Add red peppers to wok. Cook and stir for 2 minutes. Add half the green onions and return pork (with juices) to wok. Add in softened noodles and sauce. Toss until noodles, pork and vegetables are coated in sauce. Transfer to a serving dish, sprinkle with green onions and serve.
Volume: Makes 4 Servings
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Brent Garell (The Kitchen Roadie)