Near Eastern Pork with Peanuts and Grapes

Tender pork fillet, gently cooked with juicy grapes and sprinkled with toasted peanuts, Near Eastern Pork with Peanuts and Grapes is an exotic dish to serve at a special dinner party. If peanuts are not available, use any type of nut – although the flavour will, naturally, be slightly different.

6-8

2 tablespoons peanut oil

2 lb. pork fillet, cut into

1-inch cubes

1 teaspoon salt

2 teaspoon black pepper

22oz. unsalted peanuts, ground

2 tablespoons soy sauce

½ teaspoon mild chilli powder

1 lb. seedless white grapes, halved

22 oz. unsalted peanuts, finely chopped and toasted

In a large frying-pan, heat the oil over moderate heat. When the oil is hot add the pork cubes. Cook the pork, stirring and turning occasionally, for 5 to 10 minutes or until the cubes are lightly and evenly browned.

Add the salt, pepper, ground peanuts, soy sauce and chilli powder and mix well.

Reduce the heat to low. Add the grapes and simmer the mixture for 15 to 20 minutes, or until the pork is very tender when pierced with the point of a sharp knife.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle with the chopped peanuts and serve at once.

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