Pork in Hot Peanut Sauce

• Ready In: 2 hrs 16 mins
• Serves: 4

Ingredients

• 3  tablespoons  peanut oil
• 1⁄2 lb  pork butt
• 2  cloves garlic, minced
• 1  tablespoon  fresh gingerroot, Minced
• 1⁄2 cup preserved radish
• 4  pieces  bean curd (Canned, Firm)
• 2  green onions

• SAUCE

• 2  tablespoons crunchy peanut butter
• 1  tablespoon dark soy sauce
• 1  tablespoon cider vinegar
• 2  tablespoons  sesame oil
• 2  dried hot red chili peppers
• 2  teaspoons sugar
• 1⁄3 cup  stock
• 1⁄2 teaspoon msg (optional)

Directions

1. Soak radish in warm water for 45 minutes.
2. Cut pork into 1/2" cubes.
3. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
4. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes.
5. Cut green onions, including tops, into 2" lengths.
6. Sauce: In a cup, cream together peanut butter and soy sauce.
7. Slowly mix in remaining sauce ingredients.
8. Set aside.
9. Stir-frying: Add oil to hot wok.
10. When oil starts to smoke, add pork.
11. Stir-fry for about 1 minute.
12. Add garlic & ginger; stir-fry for another 30 seconds.
13. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
14. Skim off excess oil.
15. Add more stock if sauce thickens.
16. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
17. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.