Black Thai Pork
Don't let the ingredients throw you. Once prepped, this dish is simple to cook. Partially freezing pork makes cutting easier.
- 4 boneless pork chops, cut into stir-fry strips
- 1 cup salsa, or picante sauce
- 1/2 cup peanut butter
- 2 Tbs soy sauce
- 2 Tbs balsamic vinegar
- 1 Tbs molasses
- 1 Tbs water
- 1 tsp chili powder
- 1/2 tsp ground ginger
- 1/2 tsp pepper
- 1 Tbs vegetable oil
- 1 Tbs sesame seed, toasted if desired
- For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm. 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. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2-3 minute or until cooked through. 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.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with baby corn and hot tea.
Calories from Fat 136 (53%)
(25%)Total Fat 16g
(14%)Saturated Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Total Carbohydrate 11g
(10%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.