Fried pork neck in peanutsauce

Name: Fried pork neck in peanutsauce
Cuisine: Asian
Ingredients: 800 g pork shoulder3 tbsp white miso paste + a little water4 dl cornstarchFrying oil; Frying oil; 1 can (about 400 ml) creamy peanut butter1 dl hot water4 tbsp Japanese soy sauce3 tbsp rice vinegar2 tbsp fish sauce4 tbsp brown sugar1 tbsp freshly grated ginger1 clove garlic, grated1 tsp chili flakesSalt and freshly ground black pepper; 4 salad onions1 red chili (Spanish pepper)1 dl roasted peanuts, crushed1 bunch fresh coriander; 4 dl jasmine rice1 small jar sambal oelek1 large head of lettuce

2 steps

Updated at: Sun, 28 Jul 2024 10:02:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1368.1 kcal (68%)

Total Fat90.1 g (129%)

Carbs99.6 g (38%)

Sugars13.6 g (15%)

Protein48.5 g (97%)

Sodium2590.8 mg (130%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Day 1

Step 1

Pork Marinade: Slice the pork shoulder into thin strips. Mix the white miso paste with a little water in a bowl to make a smooth paste. Add the pork strips, ensuring they are well coated with the marinade. Place in a zip-lock bag or airtight container and refrigerate overnight. Peanut Sauce: Open the peanut butter can and transfer the contents to a heatproof bowl. Heat the bowl in a water bath until the peanut butter becomes smooth. Stir in the hot water, soy sauce, rice vinegar, fish sauce, brown sugar, ginger, garlic, and chili flakes. Mix well and adjust seasoning to taste. Store in a jar or container.

Day 2

Step 2

Cook jasmine rice according to package instructions. For frying the pork, heat the frying oil in a deep pan or fryer to 180°C. Drain the pork strips and pat dry. Toss the pork in cornstarch to coat evenly, shaking off excess. Fry the pork strips in batches until golden brown, about a few minutes per batch. Drain on paper towels. For assembly, warm the peanut sauce gently. Toss the fried pork strips in the sauce until well coated. Place the salad leaves on a serving plate. Add the sauced pork, topping with chopped chili, roasted peanuts, salt, and pepper. Garnish with fresh coriander. To serve, present the dish with jasmine rice, additional salad leaves, and sambal oelek on the side for extra heat.