This is the original recipe with notes for how I modify it for the kids (I omit the chili oil entirely and use only 1 teaspoon of Sriracha). But some of you enjoy super-spicy food and/or intense facial pain, so have at it.
1 pound ground pork
2 tablespoons soy sauce, divided
2 tablespoons vegetable oil, divided
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons minced/grated fresh ginger root
2 tablespoons peanut butter
1 tablespoon chili oil (I omit)
2 tablespoons Sriracha chili sauce (I use 1 teaspoon)
1 teaspoon toasted sesame oil
1 cup chicken stock
2 scallions, sliced
Mix the ground pork with 1 tablespoon of the soy sauce. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat and brown the pork. Set aside.
Add the remaining vegetable oil and sauté the onion over medium heat until tender and translucent, about 4 minutes. Add the ginger and garlic, and let cook for 1 to 2 minutes. Add the peanut butter, chili oil (if using), chili sauce, sesame oil, and chicken stock. Simmer over low heat for about 5 minutes or until the sauce reduces and thickens. Add the ground pork and cook for about 5 minutes more.
Remove from the heat and serve over noodles (udon or rice). Scatter chopped scallions on top. Serves 3 to 4.
