Wednesday, October 5, 2011

Pork in Green Peanut Sauce

This week's CSA box came with a small paper bag of green tomatoes inside. I was excited, planning on making some fried green tomatoes. When I pulled them out to wash them though, I realized that they weren't green tomatoes at all, but rather already de-husked tomatillos! I had had my eye on this recipe before and even I had jalapenos, onions, peanuts, and a new batch of cilantro on hand as well as some pork for a pork vindaloo. The vindaloo got thrown out the window and this got bumped up in priority instead. Tomatillos and peanuts? A perfect combination. Serve with fresh, hot tortillas.

One year ago: Apple and Cheddar Scones

Pork in Green Peanut Sauce (from The Essential Cuisines of Mexico)

1 kg pork, cut into 1" cubes
1/3 cup roughly chopped white onion
2 garlic cloves, roughly chopped
2 tsp salts
4 tbsp vegetable oil or pork lard (I used peanut oil)
1 cup peanuts (140g)
250g tomatillos, roughly chopped (about 2 cups)
1 small bunch cilantro
6 peppercorns, crushed
3 - 4 serrano chiles, roughly chopped (I used jalapenos)
2 garlic cloves
1/2 cup thinly sliced white onions

1. Put pork, chopped onion, garlic, and sauce into a saucepan. Cover with water and bring to a simmer. Cook about 30 minutes.
2. Drain the meat, reserving the broth.
3. Meanwhile, heat 1 tbsp of oil and fry the peanuts, turning them constantly until they are golden brown.
4. Add tomatillos, cilantro, peppercorns, chiles, garlic, 3/4 cup broth, and peanuts to a blender jar. Blend until smooth.
5. Heat remaining 3 tbsp of oil in a heavy pan and fry pork and sliced onion together until golden.
6. Add blended sauce and cook for a few minutes longer, stirring and scrapping the bottom of the pan.
7. Add approximately 2 1/2 cups broth (add water if you don't have enough), then adjust seasoning and simmer for about 20 minutes or until well seasoned. The sauce should be the consistency of thin cream, you can add more water if needed.

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