Flashback Friday - A Black Tie Affair

Last April I first made a new delicious recipe called Black Thai Pork. It's one that both Randy and I really enjoyed so it's made a couple of reappearances since then. The ingredient list may surprise you a little, but it makes for a very tasty dish.




Black Thai Pork
I believe this is originally from the National Pork Board

4 boneless pork chops, cut into stir-fry strips
1 cup salsa OR picante sauce
1/2 cup peanut butter
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon sesame seed, toasted if desired
2 tablespoons thinly sliced green onions
3 cups hot cooked cellophane noodles or rice

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 to 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.

I'm hoping my yard looks like this again in a couple of weeks! We're getting close....just need a little sunshine to kickstart things. They are promising a little this weekend so keeping my fingers crossed.









Here are some more great Flashbacks:
1. Carol at There's Always Thyme to Cook
2. Kathleen at Cuisine Kathleen
3. Marsha at Marsha's Kitchen
4. Jayne at A Grain of Salt
5. Susan at Savoring Time in the Kitchen
6. Barb at Foley's Follies