Difficulty Hard
Cook Time 25 min
Heat Spicy 🔥
A bold, sweet-and-spicy pork dish loaded with peppers, apples, and crunchy peanuts, all tossed in a rich peanut-sesame sauce. Serve it over glass noodles or ginger rice for a satisfying meal with serious heat.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs pork shoulder, cut into 1-inch cubes 1 lb hot sausage, sliced into rounds 4-6 Thai chilis, thinly sliced 2 tablespoons chili garlic paste 3 tablespoons sriracha 2 tablespoons crispy chili oil 1 cup honey roasted peanuts, roughly chopped 2 large yellow onions, diced 2 red bell peppers, cut into strips 2 green bell peppers, cut into strips 8 cloves garlic, minced 1 cup corn kernels (fresh or frozen) 1 red apple, cored and diced 1 green apple, cored and diced 2 tablespoons sesame seeds 1/2 cup peanut butter 3 tablespoons toasted sesame oil 1/4 cup soy sauce 2 tablespoons fresh ginger, minced 3 tablespoons honey 1 teaspoon black pepper Glass noodles or ginger rice for serving 4 oz cream cheese, cubed (optional) Directions 1 In a large skillet or wok over medium-high heat, brown the pork shoulder cubes and hot sausage slices until cooked through, about 8-10 minutes. Remove and set aside. 2 In the same pan, add sesame oil and sauté the onions, bell peppers, garlic, ginger, and Thai chilis until softened, about 5-6 minutes. Add the corn and cook 2 minutes more. 3 In a bowl, whisk together peanut butter, soy sauce, honey, sriracha, chili garlic paste, and black pepper until smooth. Add a splash of water if needed to thin the sauce. 4 Return the pork and sausage to the pan, then pour in the peanut sauce and toss to coat everything. Add the diced apples and cook for 3-4 minutes until apples soften slightly. 5 Stir in the crispy chili oil and half the peanuts. If using cream cheese, add it now and stir until melted and incorporated into the sauce. 6 Serve over prepared glass noodles or ginger rice, topped with remaining peanuts and sesame seeds.
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