WARNING: If you’re a fan of my Peanut Sauce Ramen, you’ll be OBSESSED with this Crispy Pork with Peanut Sauce Noodles dish.
Inspired by a Molly Baz recipe – but packed with punch from my sweet, salty AND spicy peanut sauce – with a couple little garnish twists.
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- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 celery stalk, thinly sliced
- 1 lb ground pork
- 1/2 cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp garlic chili sauce
- 1.5 cups pasta water
- Extra virgin olive oil
- Cashews, chopped
- Chives, chopped
Cook linguine according to package directions, reserving 1 1/2 cups of the pasta water.
Add a drizzle of extra virgin olive oil to a large saute pan and press pork into a flat(ish) patty to sear over medium heat.
Once pork is slightly crisp, flip the giant patty over and begin to break apart.
Add garlic and ginger, and continue to saute until cooked completely.
Remove from pan and set aside.
Turn down the heat and CAREFULLY add peanut butter, garlic chili sauce, soy sauce and brown sugar to the pan, stirring constantly.
CAUTION: The pork fat in the pan will be HOT and may splatter when you start adding sauce ingredients.
Add 1 cup of the reserved pasta water, stir to incorporate and reduce slightly.
If sauce is too thick, add more reserved pasta water.
Return pork to the pan, along with celery and cooked linguine.
Toss in the unctuous peanut sauce sauce.
Serve garnished with bits of cashew and chopped chives.