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
Satay-Style Pork Stew
Can you freeze Satay-Style Pork Stew?
Before adding toppings, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Satay-Style Pork Stew
Prep Time
25 min
Cook Time
8 hours
Yield
6 servings
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
Directions
- 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 green onion and peanuts.
Nutrition Facts
1 cup (calculated without rice): 519 calories, 30g fat (10g saturated fat), 135mg cholesterol, 597mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 44g protein.
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