Recipe by Debbie R.
This is from Justin Wilson's "Easy Cookin" cookbook. I haven't made it yet, but had to save it because I haven't seen anything like this before. I don't have a clue to the cooking time, so I just entered 30 minutes.
Top Review by redyrnot
This recipe was delicious and easy to prepare. I used half onion and half green onions chopped along with the bell pepper. I also used less water (2 cups) with one cup wine and the water and peanut butter. The pork was very tender and the flavors melded together wonderfully. I served this dish over basmati rice. Delicious!
- 2 tablespoons olive oil
- 6 boneless pork ribs ("fingers")
- 1 cup chopped onion
- 1⁄2 cup chopped bell pepper
- 1 cup chopped mushroom (your choice of type)
- 1 cup dry red wine (Chianti preferred)
- 2 tablespoons chopped garlic
- 3 cups water
- Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons peanut butter (melted in one cup of boiling water)
- 2 tablespoons creole mustard
Directions See How It's Made
- Heat oil over med-high heat. Brown the pork on both sides, then remove it to a plate.
- Add onions, bell peppers to the pan. Cook, stirring, until softened, then add the pork, garlic, water, Tabasco, Worcestershire, peanut butter and mustard. Season with salt, if desired, and cook over medium heat until pork is done, stirring occasionally.