Black Thai Pork
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 443.5
- Total Fat: 20.2 g
- Cholesterol: 67.2 mg
- Sodium: 342.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 2.5 g
- Protein: 33.1 g
View full nutritional breakdown of Black Thai Pork calories by ingredient
Introduction
Recipe courtesy of National Pork Board. For more recipes and ideas, please check out www.TheOtherWhiteMeat.com Recipe courtesy of National Pork Board. For more recipes and ideas, please check out www.TheOtherWhiteMeat.comNumber of Servings: 1
Ingredients
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18 oz 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 pepper
1 tablespoon vegetable oil
1 tablespoon sesame seed, toasted if desired
2 tablespoons thinly sliced green onions
3 cups hot cooked rice
Tips
Add some hot peppers for an extra kick!
Directions
1. For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
2. 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.
3. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2-3 minute or until cooked through.
4. 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.
Serves 6 (3 oz pork and 1/2 cup cooked rice)
2. 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.
3. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2-3 minute or until cooked through.
4. 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.
Serves 6 (3 oz pork and 1/2 cup cooked rice)
Member Ratings For This Recipe
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YANKEE2COWGIRL
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ZIGWEEGWEE
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WATERLUVR
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RAZZMOM
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SHELLYTN
This was very good! The pork was good on its on for leftovers w/o the higher-fat/calorie sauce. The sauce was amazing, I just used less sauce/serving & cooked brown rice. Next time I plan to add chicken broth to make it less thick and freeze the leftover sauce for the next time I make the pork. - 4/8/08