Thai Pork Stew Recipes

SATAY-STYLE PORK STEW

Satay-Style Pork Stew image

Thai cuisine features flavors that are hot and sour, salty and sweet. This one-dish pork satay balances all of them using ginger and red pepper flakes, rice vinegar, garlic, lime juice and creamy peanut butter. -Nicole Werner, Ann Arbor, Michigan

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-1/2-inch cubes
2 medium parsnips, peeled and sliced
1 small sweet red pepper, thinly sliced
1 cup chicken broth
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
Hot cooked rice, optional
2 green onions, chopped
2 tablespoons chopped dry roasted peanuts

Steps:

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until pork is tender, 8-10 hours. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts. Freeze option: Before adding toppings, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little broth or water.

Nutrition Facts : Calories 519 calories, Fat 30g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 597mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 44g protein.

THAI-STYLE PORK STEW

Thai-style Pork Stew image

This is from Cooking Light magazine, the December 2002 issue. So far, this is the #1 recipe I've tried in my new crockpot! It isn't really exotic, but it is a little different from most of the crockpot recipes I've seen, and it's just very tasty. Hope you like it!

Provided by Sudie

Categories Stew

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs pork loin, cut into four pieces
2 cups julienned red bell peppers
1/4 cup teriyaki sauce
2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter

Steps:

Place everything except the peanut butter in crockpot.
Cook on low setting for 8 hours.
Remove pork and chop coarsely.
Add peanut butter to crockpot, stirring to incorporate in sauce.
Return pork to crockpot.
Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.

SPICY THAI PORK STEW

Spicy Thai Pork Stew image

For a simple supper for six, try this flavorful stew of pork, butternut squash, peanut sauce and more. It simmers on the stove and is a nice change from beef stew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon garlic-pepper blend
4 boneless pork loin chops, 1 inch thick (1 1/2 lb), cut into 1-inch cubes
3 tablespoons vegetable oil
1 bottle (11.5 oz) peanut sauce
1 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon crushed red pepper flakes
2 cups cubed (1 inch) peeled butternut squash (about 3/4 lb)
1 medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)
4 oz fresh snow pea pods (1 cup), stings removed, cut diagonally in half

Steps:

In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.

Nutrition Facts : Calories 480, Carbohydrate 19 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving (About 1 Cup), Sodium 350 mg, Sugar 6 g, TransFat 0 g

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