South American Peanut Pork

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic South American Peanut Pork to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing South American Peanut Pork, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons Crisco® Pure
• Canola Oil
• 3 cloves garlic, minced
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup shredded carrots
• 1 1/2 pounds pork tenderloin, cut
• into 1/2-inch cubes
• 1/2 tablespoon paprika
• 1/2 tablespoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or
• to taste
• Salt and pepper
• 4 cups chicken broth
• 1 cup JIF® Extra Crunchy Peanut
• Butter
• Hot cooked rice
• 1/2 cup dry roasted peanuts,
• chopped
• Thinly sliced green onions

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a large saucepan over medium heat

Step 2: Technique & Execution

Add garlic, onion, bell pepper and carrots

Step 3: Technique & Execution

Saute about 2 minutes, stirring often

Step 4: Technique & Execution

Add the pork, paprika, sugar, cumin and cayenne pepper

Step 5: Technique & Execution

Add salt and pepper to taste

Step 6: Technique & Execution

Brown pork on all sides