Saturday, March 30, 2013

Pork and Cashews with a Black Peppercorn Sauce

I wasn't sure what to expect when I read this dish's ingredient list, but luckily it did not disappoint. The cashew taste isn't very prominent, but it pairs nicely with the tangy vinegar and spicy black pepper. This dish made quite a bit of sauce, so I'd recommend serving with some rice or naan to help you finish off the extra sauce. As a reminder, if you're using a tougher cut of meat, you'll want to simmer for longer. I used boneless pork leg and simmered the chicken with the cashew sauce for 2 hours to reach the desired level of tenderness.

One year ago: Chicken Breasts Braised with Hard Cider and Parsnips (perfect for snowy days)
Two years ago: Broccoli Cheese Soup (not to be missed)
Three years ago: Peanut Curry Noodles with Seared Shrimp and Scallops (I think other people have made this more than I have at this point!)

Pork and Cashews with a Black Peppercorn Sauce (from 660 Curries)

2 tbsp ginger paste
1 tbsp garlic paste
1/4 tsp ground turmeric
1 1/4 lb boneless pork loin chops, cut into 1" cubes
2 tbsp canola oil
1/2 cup raw cashews
1 cup shredded fresh coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1/4 cup cider vinegar
2 tsp black peppercorns
1 1/2 tsp coarse salt
1 tsp cumin seeds
1 small red onion, cut into 1/2" cubes
1 large tomato, cored and finely chopped
2 tbsp finely chopped cilantro

1. Combine ginger paste, garlic paste, and turmeric in medium bowl. Add pork and toss to coat. Refrigerate covered 30 min - overnight.
2. Heat oil in a large skillet over medium-high heat. Add cashews and stir-fry until honey-brown, 1 - 2 minutes. Remove from skilled with slotted spoon and transfer to a blender jar.
3. Add coconut, 1/2 cup water, vinegar, peppercorns, and salt to blender. Puree to make a smooth nutty paste.
4. Reheat oil over medium-high heat. Add cumin seeds and sizzle for 10 seconds.
5. Stir in onion and pork and cook until light brown, 3 - 5 minutes.
6. Add cashew sauce to skillet. Stir and reduce heat to medium-low. Cover and braise until meat is fork-tender, 12 - 15 minutes.
7. Stir in tomato and allow to warm, uncovered, 2 - 3 minutes.
8. Sprinkle with cilantro and serve.

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