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Categories:
peanut oil pork butt garlic fresh gingerroot preserved radish bean curd green onions crunchy peanut butter soy sauce cider vinegar sesame oil Red Chili Peppers sugar stock
Viewed: 63 - Published at: 4 years agoIngredients
- 3 tablespoons peanut oil
- 12 lb pork butt
- 2 cloves garlic, minced
- 1 tablespoon fresh gingerroot, Minced
- 12 cup preserved radish
- 4 pieces bean curd (Canned, Firm)
- 2 green onions
- 2 tablespoons crunchy peanut butter
- 1 tablespoon dark soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons sesame oil
- 2 dried hot red chili peppers
- 2 teaspoons sugar
- 13 cup stock
- 12 teaspoon msg (optional)
Method
- 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.
