Tag Archives: peanuts

NYT Project: Malaysian-Inspired Pork Stew

13 Feb

Winter has finally hit our fair city. We’ve lucked out this winter, being spoiled with double-digit temperatures and little snow. The last few days, however, have brought with them a cold front and even some actual snow! Since winter decided to show up, I decided to combat the chills with some Malaysian-inspired pork stew from the NYT Cookbook.

The aromas from this lovely dish permeated the house as they simmered away on the stove for an hour or so. The spicy rub for the pork was balanced out nicely with the coconut milk and the herb and lime juice garnish. Lots of great texture and taste in this one. An instant classic at our place.

Serves 4.

Ingredients

Spice Rub

3 tb minced garlic
3 tb curry powder
2 tb ground cumin
1 tb paprika
1 tb cayenne pepper (less if you don’t want a lot of heat)

2 pounds boneless Boston butt or picnic shoulders, cut into 1-inch cubes
Salt and freshly ground black pepper

Stew

5 tb olive oil
2 red onions, thinly sliced
3 tb minced fresh ginger
3 plum tomatoes, cored & diced
¼ c soy sauce
1-1/2 c unsweetened coconut milk
1 c dry white wine

Garnish

¼ c roughly chopped basil¼ cup roughly chopped mint
¼ c roughly chopped cilantro
½ c roughly chopped unsalted roasted peanuts
1 lime, juiced
5 dashes hot sauce
1 teaspoon brown sugar

Directions

1. In a large bowl, mix together the spice rub ingredients.
2. Pat the cubed pork dry with a paper towel, season with salt & pepper and then put in the bowl with the rub. Toss to coat.

Pork's been all rubbed up....

3. Heat 3tb oil in a heavy-bottomed pan til the oil shimmers but does not smoke. Add in the meat in an even layer and brown on all sides, roughly 10 minutes. (You may need to do the meat in batches in order to avoid overcrowding your pan.)   Remove the meat from pan and place on a platter.
4.  Heat the remaining 2tb of oil to medium heat. Toss in the onions and sauté for 13-15 minutes.
5. Add in the ginger & tomatoes. Stir and cook 2 minutes.

Onions, tomatoes & ginger into the pan...

6. Add the pork back into the pan along with the soy sauce, wine & coconut milk.  Bring to a simmer and skim off any fat that comes to the surface.

Everyone into the pool!

7. Cover and lower heat. Simmer for 1 – 1 1/2 hours.
9. When the pork is tender, serve on a bed of rice and top with the garnish as listed above.

Garnish of fresh herbs, peanuts, hot sauce & brown sugar.

Faceplant-inducing.

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(Mostly)Chinese Chicken Salad

27 Sep

Always on the hunt for new and interesting ways to make salad more than just lettuce. This recipe is a Bobby Flay creation, but I’m renaming it. He calls it “Chinese” but the chipotle puree tells me otherwise. I also added some diced red pepper to the salad, as it was in the fridge and I figured it couldn’t be bad in there!

I poached four chicken thighs in water with peppercorns & a dried ancho chili that I happened to have in my cupboard. (I poached them because I wanted that shredded texture that works best with poached chicken, as opposed to grilling or baking.) They took about 25 minutes in barely-boiling liquid. I then removed the skin and bones, shredding the rest with two forks. Delish. Leftover chicken from a roast would also work really well.

Serves 2-4.

Ingredients

1/4 c rice wine vinegar
2 tb smooth peanut butter
1 tb ginger, grated
2 ts chipotle puree
1 tb soy sauce
1 tb honey
2 ts sesame oil
1/3 c canola oil
1/2 Napa cabbage (or whichever cabbage you prefer)
1/2 head Romaine (or…y’know…whatever you’ve got!)
2 carrots, shredded
1 handful snow peas
1/4 c fresh cilantro, chopped
1 green onion, chopped
2 c chicken, shredded
1/2 c peanuts & mint, julienned

Directions

1. If you have not cooked chicken yet, fill a medium-large pot with water or stock. Bring to a boil and add in your chicken. Cook 25-30 minutes at a low boil.
2. In a small bowl, combine vinegar, peanut butter, chipotle puree, soy, honey, sesame oil & canola oil. Whisk until smooth.
3. In a large bowl, combine the cabbage, lettuce, carrots, snow peas, cilantro and green onion.
4. Toss the dressing into the salad and plate on large dishes. Add the chicken.
5. Top with peanuts & mint.

*If you poach the chicken, keep the broth that’s left. Skim the fat, let it cool and reuse for soups. If you’re not going to use it right away, toss the broth in the freezer. It’ll keep for quite a while.

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