Marriage-Maker Peanut Pork
There’s a story behind this recipe. When Paddy and I were dating, we had a row and he was leaving for good. As he was about to go, I told him that, as I had dinner made, he was welcome to eat it before he left. He asked what it was. Peanut pork. He did no
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
1 tbsp rapeseed oil
2 large onions, cut into small dice
8 celery sticks, cut into small dice
3 cloves garlic, grated
1 tbsp vegetable bouillon
Salt and pepper, to taste
1kg pork fillet or loin chops with visible fat removed, cut into bite-sized pieces
150g peanut butter
50g honey
4 tbsp mild curry powder
2 red peppers, cut into small dice
100ml cream (optional)
Method
Heat the oil in the pot then add the onion and celery and fry off for 10 minutes.
Add the garlic 8 minutes in so it doesn’t burn. Add the bouillon, salt and pepper and enough water to cover the vegetables.
Add the pork, then cook on a low simmer for 10 minutes or until the meat looks almost cooked. Add the peanut butter, honey and curry powder and leave to cook on a low heat for 20 minutes, stirring occasionally so it doesn’t stick to the base.
Add the peppers. You might need to add a little more water if the sauce becomes too thick.
Add the cream, if using, and allow to heat again to just below simmer point before serving with noodles or rice. This also freezes perfectly.
