Black Thai Pork
Don't let the list of ingredients throw you. Once everything is ready, this is a simple dish to prepare. Pork strips are easier to cut if you partially freeze the chops before cutting.
4 boneless pork chops, cut into stir-fry strips
1 cup salsa or picante sauce
1/2 cup peanut butter
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1 tablespoon sesame seed, toasted if desired
2 tablespoons thinly sliced green onions
3 cups hot cooked cellophane noodles or rice
- For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
- Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture.
- In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2 to 3 minute or until cooked through.
- Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions. Serve with noodles or rice.
Makes 5 servings.
Nutritional Information Per Serving (1/5 of recipe): Calories 420 calories Protein 24 grams Fat 19 grams Sodium 710 milligrams Cholesterol 45 milligrams.
Recipe and photograph provided courtesy of National Pork Board.