Pork Pepper-o-nuts!

Pork Pepper-o-nuts!

The past week seemed like it was a week of Asian foods. I got tired of cooking the same old concept of low carb that I needed to find something 'new' to my taste. Or, perhaps not that new at all. My Filipino culture is known for its mixed diverse culture when it comes to cooking. The influence is wide. The category for every food is non-existential. So here's a taste of Asian cooking, blended with, I don't know but hey, cooking is about creativity, outlet and health!

 For health purposes, some of the ingredients, I have substituted them so it's healthier, like honey instead of sugar, olive oil for vegetable...

INGREDIENTS:

12oz Lean pork chops, cut into strips (about 1/2 inch thick)
2 Tbsp olive oil
1 Small onion, chopped
1 Tsp garlic, minced
1 Red bell pepper, deseeded and sliced
1 Yellow bell pepper, deseeded and sliced
1 Green bell pepper, deseeded and sliced
1 Roma tomato, chopped
salt and pepper
1/2 Cup unsalted roasted dry peanuts, crushed
2 Cups broccoli, florets
2 Cups green beans

SAUCE:

1/2 Cup homemade chicken stock
1 Tbsp Chinese rice wine
2 Tsp honey
2 Tsp garlic, minced
1 Tsp grated ginger root
1 Tsp olive oil

DIRECTIONS:

1. Heat oil in skillet. Fry the pork until brown. Remove from skillet, set aside.

2. Add onion, lower heat, cook and stir occasionally for 5 minutes. Add garlic, bell pepper slices, tomatoes, bring to a boil, stir constantly. Add the pork and stir for 3 minutes.

3. For the sauce, Heat the oil in a skillet, add the peanuts and stir fry. Remove peanuts and set aside. Add chicken stock, rice wine, soy sauce, honey, garlic, peanut butter, and ginger root.

4. Heat the sauce without boiling and stir in the peanuts, pork and pepper mixture. Stir and cook for 3 minutes more.

5. In a separate skillet, cook the green beans and broccoli and season according to taste. If frozen, steam them and serve hot.Top with a serving of the pork dish.


Add variety to this dish by adding chilies, if you like them spicy. This is best if chicken meat is used.