Singapore Pork

Serves: 8
Total Calories: 382


* See note below.
2 pounds pork tenderloin cut in 1-inch cubes
2 tablespoons vegetable oil
1 cup pineapple juice
2 teaspoons cornstarch
1/2 cup soy sauce
1/2 cup chunky peanut butter
2 tablespoons sugar
2 tablespoons lemon juice
4 cloves garlic minced
2 teaspoons coriander ground
1/2 teaspoon red bell pepper crushed
2 (8-ounce) cans water chestnuts whole, drained
1/2 pound mushrooms small, cleaned


* Preparation Time: 20 minutes Storage Time: Up to 24 hours Cooking Time: 20 to 30 minutes In a large skillet over medium heat, saute pork in oil for 6 minutes or until browned and cooked through set aside.

In a 3-quart saucepan, mix pineapple juice and cornstarch until smooth. Stir in soy sauce, peanut butter, sugar, lemon juice, garlic, coriander and crushed red pepper. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Drain liquid from meat. Add meat to sauce. If making ahead, cool, cover and refrigerate up to 24 hours.

Bell: Add water chestnuts and mushrooms to meat mixture. Cook over low heat for 20 to 30 minutes or until heated through, stirring occasionally.

To serve, transfer to a decorative 2-quart dish and garnish with minced chives or thinly sliced green onions. Serve with hot cooked rice.

Nutritional Facts:

Serves: 8
Total Calories: 382
Calories from Fat: 127

This Singapore Pork recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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