Time 5h Yield 8 Number Of Ingredients 18 Steps:
Pork: Combine first 8 ingredients in container of an electric blender; process on medium speed 1 minute or until smooth, stopping once to scrape down sides. Place tenderloins in a large heavy-duty, zip-top plastic bag. Pour marinade mixture over tenderloins. Seal bag securely; place in a large bowl. Marinate in refrigerator 8 hours, turning occasionally. Remove tenderloins from marinade, discarding marinade. Grill, covered, over medium-hot coals (350 to 400 degrees F) 20 minutes or until meat thermometer inserted in thickest part of tenderloins registers 160 degrees F, turn occasionally. Slice tenderloins, and place on a serving platter. Garnish with parsley sprigs, if desired. Hot Peanut Sauce: Combine all ingredients in container of an electric blender; process on medium speed 1 minute or until smooth, stopping once to scrap down sides. Remove to a small saucepan, and cook over medium heat until thoroughly heat.
Time 17m Yield 4 Number Of Ingredients 16 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.
Time 1h35m Yield 6 servings. Number Of Ingredients 16 Steps:
Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes., Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.), To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.
Time 3h Yield 10 serving(s) Number Of Ingredients 12 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.
Time 6h40m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine soy sauce, garlic, ginger, sesame oil, five spice and cayenne. Place pork roast in 3 1/2 -quart slow cooker. Spoon spice mixture over top of roast. Cover and cook on low heat setting 6 1/2 -7 hours or until pork is tender. Remove roast from slow cooker. Stir peanut butter into juices until smooth. Spoon sauce over sliced roast.
Time 40m Yield 4 Number Of Ingredients 11 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.
More about “indonesian pork roast with peanut sauce recipes”
Time 2h30m Number Of Ingredients 24 Steps:
Pound all of the ingredients for the spice rub together using a pestle and mortar. You’ll end up with a coarse mixture. Transfer to a small bowl. Heat oven to 220C/200C fan/gas 7. To prepare the spices that will be simmered with the pork, pound the cinnamon, ginger, lime leaves and peppercorns using a pestle and mortar to a rough paste. Add the garlic. Roughly break up the star anise - it’s much too strong if you pound it - and add that too. Tip the spice mixture into a flameproof roasting tin that the pork will fit into. Lay the pork on top, skin-side down. Add enough boiling water to come just up to the level of the meat. Bring to a simmer on the hob and cook for 20 mins. Take the pork out of the water and pat it dry. Discard the water and spices in the tin, wash and dry. Set a rack inside the roasting tin and lay the pork on top, skin-side up. Spread the spice rub over the pork, then drizzle on a little oil and rub all over the pork. Sprinkle over some sea salt, put in the oven and cook for 20 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 45 mins. Finish under the grill for 10 mins to crisp up the skin. Make the sauce while the pork is cooking. Heat the oil in a frying pan and cook the shallots over a medium heat until golden. Add the chilli, garlic, and ginger and cook for 2 mins, then add the sugar. Cook until the sugar caramelises - be careful not to burn it - then quickly add 300ml water (it will sizzle and spit a bit). Stir in the lime leaves, fish sauce, lime juice and peanut butter. Bring to a simmer, stirring to break down the peanut butter. Taste. I usually add a little tamarind paste, but you might prefer to add more lime juice or fish sauce. Serve the pork belly with the sauce, rice and greens.
