Thai Style Pork Stew Recipes

THAI-STYLE PORK

Thai-Style Pork image

A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
2 pounds boneless pork loin chops
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup creamy peanut butter
Hot cooked rice
1/2 cup chopped green onions
1/2 cup dry roasted peanuts
Lime juice and Sriracha chili sauce, optional

Steps:

Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.

Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

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.

PORK STEW - THAI STYLE

Pork Stew - Thai Style image

Make and share this Pork Stew - Thai Style recipe from Food.com.

Provided by Emjay99

Categories Stew

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs pork loin chops, 2 inch thick
1 small onion, sliced
2 cloves garlic, minced
1 large red bell pepper, cutinto 1/2 inch strips
1/4 cup teriyaki sauce, the thick stir fry variety
2 tablespoons rice vinegar
1 teaspoon chinese sweet chili-garlic sauce
little oil, for browning (optional)
1/4 cup reduced-fat creamy peanut butter (to be added later)
1 tablespoon chopped fresh cilantro
chopped peanuts, for sprinkling
sliced green onion
lime wedge

Steps:

Trim all fat from pork.
Mix together: teriyaki sauce, rice vinegar and Chinese chili sauce, set aside.
Heat a little oil in a non stick frying pan and sear the meat briefly on both sides.
Place pork, onions and garlic at the bottom of a crockpot.
Next, add red bell pepper strips and pour sauce mixture over all.
Cook in crockpot on low setting 6 to 8 hours.
Remove meat from crockpot and coarsely chop or slice and place on a heated platter.
Add peanut butter to liquid in crockpot and stir well.
Pour over meat on platter and garnish with cilantro, peanuts, green onions and lime wedges.
Serve over sticky Thai rice.

Nutrition Facts : Calories 760.8, Fat 56.5, SaturatedFat 21.1, Cholesterol 194.9, Sodium 850.3, Carbohydrate 7.6, Fiber 1.1, Sugar 4.8, Protein 52.7

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 was modified from a Thai recipe. That recipe called for diced potatoes and I never saw a Thai eat a potato in the year I was there.

Provided by Sam Womack

Categories Other Soups

Time 1h

Number Of Ingredients 7

Ingredients

1 lb pork, cut into 1/2 inch pieces
1 Tbsp thai curry paste, green or red [or to taste]
1 Tbsp garlic [or to taste]
6 green onions, 1/4 inch dice
2 can(s) fat free chicken broth
1 can(s) coconut milk
4-6 c brown rice [preferable]

Steps:

1. Saute pork with curry paste and garlic.
2. When pork cooked, add the green onions for about 30 seconds.
3. Add the chicken broth and bring to a slight, not rolling, boil.
4. Add the rice, coconut milkand heat well. Do not boil or coconut milk may curdle.
5. Serve in bowls.
6. Note: Cooked shrimp works well in this, just be careful not to over heat and make rubber shrimp!!

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