Because the Ravens/Steelers NFL Playoff
While the textures in my version are very different from that of the original, it shares the same rich and savory flavor profile and was delightful over leftover basmati rice.
1/2 cup chopped onion
1 teaspoon vegetable oil
1 lb cooked pork, chopped roughly (shoulder, tenderloin, roast, etc.)
3 large cloves garlic, chopped
2 tablespoons peanut butter
1 cup unsweetened coconut milk
1/4 cup sugar
1 tablespoon fish sauce
1/4 cup chopped cilantro
2 scallions, chopped
1/4 chopped roasted unsalted peanuts
Cook onion in oil until just softened. Stir in pork, garlic, peanut butter and mix until well-combined. Stir in coconut milk, sugar, and fish sauce. Bring to a boil then cover and simmer until much of the liquid has evaporated, about an hour. Taste for seasoning; add more fish sauce if necessary. Serve over rice, garnished with cilantro, scallions, and peanuts. Serves 4.