Spicy Peanut Pork is a traditional dish that combines intense flavors and delicious textures. Its origin is found in various regions of Asia, especially in Chinese and Thai cuisine, where peanut butter is used to add creaminess and a characteristic flavor that balances the spiciness. In Latin America, this recipe has been adopted and adapted with local ingredients, becoming especially popular in countries such as Mexico, Colombia, and Peru, where it is often known as "cerdo en salsa de maní" or simply "spicy pork with peanuts". This dish represents the fusion between Eastern techniques and native products, standing out for its rich and vibrant flavor.
In other Latin American countries, it may also be called "pork with peanut sauce", "chancho en salsa de maní" in areas with Peruvian influence, or "pork with peanuts". It is common to serve it accompanied by white rice or steamed vegetables, which perfectly complements its flavor.
How to Make Spicy Peanut Pork
Ingredients: Peanut Oil, Pork Tenderloin, Garlic, Fresh Ginger, Preserved Radish, Tofu, Green Onions, Crunchy Peanut Butter, Dark Soy Sauce, Cider Vinegar, Sesame Oil, Dried Red Chilies, Sugar, Broth, Monosodium Glutamate.
Soak the radish in warm water for 45 minutes.
Cut the pork into 1/2" cubes.
Drain and rinse the canned bean curd. Cut into 1/2" cubes.
(If using fresh bean curd, wrap it in a clean cloth and press it for 1 hour to make it firmer. Wrap tightly and use a weight of approximately 5 pounds.)
Drain the radish and cut into 1/2" cubes.
Cut the green onions, including the tops, into 2" pieces.
For the sauce: in a cup, mix the peanut butter and soy sauce until creamy.
Slowly add the remaining sauce ingredients: cider vinegar, sesame oil, dried red chilies, sugar, broth, and monosodium glutamate.
Set the mixture aside.
Stir-fry: add oil to a hot wok.
When the oil begins to smoke, add the pork.
Stir-fry for about 1 minute.
Add chopped garlic and ginger.
Stir-fry for another 30 seconds.
Transfer the pork to a saucepan.
Add the peanut sauce.
Heat and simmer for 15 minutes, adding the onions halfway through.
Remove excess oil if necessary.
Add more broth if the sauce thickens too much.
Steaming: in a Chinese steamer, steam the radish and bean curd on their serving plate for 15 minutes, just before serving.
When ready to serve, drain the water from the plate and cover the vegetables with the pork and peanut sauce.
Enjoy this flavorful dish, which combines the tenderness of the pork with the crunch of peanut butter and the perfect amount of spice for an unforgettable lunch or dinner.
