This simple Thai-inspired Peanut Pork with Broccoli that melts in the mouth! My Thai Style Peanut Pork with Broccoli is a reall winner with all the family and on regular recipe rotation!
It’s cold, and dark, and everyone seems to be depressed because:
a: They’re on a diet, but the sugar addiction from Xmas just ISN’T LETTING UP!
b: Going back to work is too hard after one or two weeks of overindulgence, partying and lazing on the sofa watching films
c: Well just because it’s cold and dark!!
I’m using food to remedy the situation.
Whilst not exactly diet food, this Thai Style Peanut Pork with Broccoli is homecooked and extra tasty, the slow cooked pork is mouthwatering. I’m just going easy on the portion size!
It’s also a lovely comforting dish to come home to after a long day at work (and leftovers, warmed up in the office microwave is the best idea ever!). Throw on a few chilli flakes to warm you up from the inside, and everything will be ok with the world again.
I was looking at the recipes on Kitchen Sanctuary that are proving to be most popular at the moment – and they ALL seem to be meaty, slow-cooked comfort food type dishes. So it seems like you guys are with me on this! Here’s a quick screen shot (you can see the current favourites on the left hand menu bar)
If you’re looking for other lighter-but-still-comforting recipes, check out the current issue of Superfood Magazine. I’ve got 6 delicious dinner recipes in there that are all easy on the waistline.
I got interviewed in this issue too!! Little old me, getting asked questions like I have something interesting to say!!
I was so excited, I carried the mag around for 2 days so I could show it to anyone I came across. Yes I am that annoying 😀
- 1 tsp olive oil
- 1 kg diced pork shoulder
- 1 onion peeled and chopped
- 2 tbsp. ground coriander
- 1 tbsp ground cumin
- 1 tsp ground ginger
- ¼ tsp garlic salt
- 300 ml chicken/veg stock (use vegetable bouillon for gluten free)
- 400 ml can full fat coconut milk
- 2 heaped tbsp peanut butter check if you need it to be gluten free, it usually is though
- Juice of 1 lime
- 200 g tenderstem broccoli chopped into bite sized pieces
- 100 g beansprouts (these can be fresh, or canned beansprouts that have been drained)
- Boiled rice
- Fresh coriander cilantro - roughly torn
- Green chillies I use Fresno chillies, chopped
- Chili flakes
- Preheat the oven to 170c/325f.
- Heat the oil in a large casserole pan on a high heat until hot. Add the pork, and brown on all sides - takes about 6-8 minutes.
- Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
- Add the coriander, cumin, ginger and garlic salt and stir.
- Add the stock, coconut milk and peanut butter. Stir and bring to a gentle simmer, then place a lid on the pan and place in the oven to cook for 2 hours.
- Stir in the lime juice, then add the brocolli and beansprouts. Stir and place back in the oven for 10 minutes.
- Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.