Pork in Hot Peanut Sauce

• 3 tablespoons peanut oil
• 12 lb pork butt
• 2 cloves garlic, minced
• 1 tablespoon fresh gingerroot, Minced
• 12 cup preserved radish
• 4 pieces bean curd (Canned, Firm)
• 2 green onions
• 2 tablespoons crunchy peanut butter
• 1 tablespoon dark soy sauce
• 1 tablespoon cider vinegar
• 2 tablespoons sesame oil
• 2 dried hot red chili peppers
• 2 teaspoons sugar
• 13 cup stock
• 12 teaspoon msg (optional)

1. Soak radish in warm water for 45 minutes.
2. Cut pork into 1/2" cubes.
3. Drain & rinse canned bean curd; cut into 1/2" cubes.
4. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
5. Wrap it tightly & use about a 5-pound weight.)
6. Drain radish & cut into 1/2" cubes.
7. Cut green onions, including tops, into 2" lengths.
8. Sauce: In a cup, cream together peanut butter and soy sauce.
9. Slowly mix in remaining sauce ingredients.
10. Set aside.
11. Stir-frying: Add oil to hot wok.
12. When oil starts to smoke, add pork.
13. Stir-fry for about 1 minute.
14. Add garlic & ginger; stir-fry for another 30 seconds.
15. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
16. Skim off excess oil.
17. Add more stock if sauce thickens.
18. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
19. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.

peanut oil, pork butt, garlic, fresh gingerroot, preserved radish, bean curd, green onions, crunchy peanut butter, soy sauce, cider vinegar, sesame oil, red chili peppers, sugar, stock

Taken from www.food.com/recipe/pork-in-hot-peanut-sauce-6753 (may not work)