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 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.
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 4 Number Of Ingredients 13 Steps:
In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again. Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight. Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce. Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
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.
Yield makes 4 servings Number Of Ingredients 15 Steps:
Pork Satés To make the satés, mix the garlic, ginger, oil, and ketjap manis in a medium bowl and add the pork cubes. Stir to coat with marinade; set aside. Meanwhile, make the sauce. To make satés, thread the pork (4-5 cubes per skewer) onto the soaked wooden skewers. Grill or broil for 2-3 minutes on each side. Serve with the warm peanut sauce and a garnish of sliced radishes or cilantro sprigs. Spicy Peanut Sauce Place the peanut butter, garlic, chile paste, and ketjap manis in a small pot and warm gently over low heat for about 4 minutes. Stir in the Chicken Stock or water slowly, adding a little at a time; the mixture will thicken after each addition as it warms. This sauce can be made ahead of time and kept warm or rewarmed. You will need to add more liquid when ready to serve, as the peanut butter will thicken while standing. The sauce should have a thick, creamy consistency but be loose enough to stir easily. The seasonings can be adjusted to your personal taste; we like it a little spicy.
More about “indonesian pork with peanut sauce recipes”
Time 20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat Oil in saucepan over medium-low heat. Saute shallot in oil 2 minutes, or until beginning to soften. Add garlic and red pepper flakes, and saute 1 minute (until fragrant). Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil. Simmer about 5 minutes. stir in lime juice. This can be served hot or at room temperature. Enjoy!
