Pork braised in peanut sauce

Mixed steamed vegetables with a creamy sesame sauce 3 of 562 Tamari glazed salmon

Kikkoman Sauces 559

Category 546

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Naturally Brewed Less Salt Soy Sauce Main courses Meat Vegetables Spring Autumn

Total time 60 mins

Preparation time: 60 mins

2 tbsp. groundnut oil
500 g lean pork, cut into strips
1 onion, peeled and thinly sliced
1 large or 2 small courgettes, trimmed and cut into chunks
2 tsp. ground coriander
400 g can chopped tomatoes with herbs
1 tsp. sugar
2 tbsp. Kikkoman naturally brewed less salt soy sauce
4 tbsp. smooth or crunchy peanut butter

To garnish:

Chopped unsalted peanuts
Chopped fresh coriander

Preparation

Heat the oil in a large, deep frying pan and fry the pork in batches over a fairly high heat until browned, draining one batch from the pan before adding the next.

When all the pork has been browned, lower the heat, add the onion and cook for 10 minutes until softened, stirring occasionally. Add the courgette chunks, sprinkle in the ground coriander and fry for a further 5 minutes.

Pour in the chopped tomatoes and add the sugar and Kikkoman Less Salt soy sauce to the pan. Gradually stir in the peanut butter, return the pork to the pan, cover and simmer over a low heat for 30 minutes.

Serve sprinkled with chopped unsalted peanuts and fresh coriander. Accompany with warm flat breads or rice.

Tip:

The dish can be made ahead and reheated but you may find the peanut butter has thickened the sauce too much. If this happens, adjust the consistency by thinning it with a little water or chicken stock.