(Almost) Everybody Loves Peanuts

Not just people, either.  Pigs have an affinity for the nut, which makes up a major part of their diet.  Unsurprisingly, perhaps, pork and peanuts pair particularly well.  It’s a culinary fact not lost on Southeast Asians, who make ample use of both in their kitchens.  Today’s offering is one such inspiration, this one from Thailand, Peanut Rice Noodles with Pork and Collard Greens.

Actually, the recipe comes from Bon Appetit‘s August 2018 issue, but Thailand is its homeland.  The noodles, ground pork and the collard greens are stir fried in a spicy, creamy peanut sauce, which imparts flavor to its wok-mates and enrobes all in a velvety coating as the liquid reduces.  Luscious.

Of course, the foregoing description isn’t the only indication of the flavors in store for tasters.  Just one look at the bright pallet indicates the vibrant experience ahead.  Also, the inspired pairings go beyond pork and peanuts, as all the parts speak to the bounty of local farms.  The farmers brought their best to the market, and chefs use them to full advantage in their kitchens.

If there’s a secret, aside from artfully combining great ingredients, it’s in cooking the noodles long enough to soften them just a bit.  They still are al dente, to borrow a term from the Italians, when they go for their final spin in the wok.  This keeps them distinct and vigorous, not gooey.

This dish will make a peanut fan of even the most resistant.  For those who already like the ground nut, the combination is sublime.  It shows how strikingly we underserve the peanut when we limit its presence to candy and morning toast, good as they are.  Could pigs know something we don’t?

*****

Peanut Rice Noodles with Pork and Collard Greens

• salt, to taste
• 12 ounces regular-width rice noodles, such as pad thai
• 1/4 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar (*1)
• 2  teaspoons red pepper flakes
• 1 tablespoon vegetable oil (*2)
• 1 pound ground pork
• 1 (1 and 1/2-inch) piece of ginger, peeled and cut into matchsticks
• 4 garlic cloves, thinly sliced
• 1 bunch collard greens, central stems removed, and leaves thinly sliced

Fill a large saucepan with salted water and place it over a high flame.  When the water boils, turn off the heat and place the noodles in the saucepan.  Let the noodles sit for four minutes, stirring them occasionally.  Drain, rinse with cold running water and set aside.

In a medium bowl, whisk together peanut butter, soy sauce, vinegar, sugar, red pepper flakes and one cup of water.  Set aside for the moment.

Set a wok over a medium flame.  When wok is hot, pour in the oil.  Add pork, and “work at it” constantly with a wooden spoon until the pork is completely broken up.  Cook pork until it’s just cooked, about five minutes, total, including the “breaking up” part.

Add the ginger and garlic, and stir frequently until they’re softened, about two minutes.  Add the collard greens and cook until just softened, another two minutes.

Add the sauce and noodles and bring to a simmer.  Toss them occasionally to coat and cook until the liquid is reduced by half, about three minutes.  Season with salt and serve.

NOTES:

1 – Of course, I had palm sugar in the fridge, and I used some of it.  More authentic that way, though, honestly, “plain” brown sugar is just as good.

Of course, being an East Asian food geek, all sorts of strange ingredients populate my pantry and fridge.  Including palm sugar and the sambal oelek, not called for in the original recipe, but adding so much color and flavor.  Weird, certainly, but tasty.

2 – Peanut oil is an obvious substitute.  Not only does it complement Asian cuisines, but in this particular instance it anticipates beautifully the peanuts used in the recipe.

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