Satay-Style Pork Stew
“Thai cuisine features flavours 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
Taste of Home
|Servings||Prep Time||Cook Time|
- 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 tbsp rice vinegar
- 1 tbsp minced fresh ginger root
- 1 tbsp honey
- 2 garlic cloves minced
- 1/2 tsp crushed red pepper flakes
- 1/4 cup creamy peanut butter
- hot cooked rice optional
- 2 green onions optional
- 2 tbsp dry roasted peanuts chopped
- In a 3-qt. slow cooker, combine the first ten 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.
1 cup (calculated without rice): 519 calories, 30g fat (10g saturated fat), 135mg cholesterol, 597mg sodium, 19g carbohydrate (9g sugars, 3g fibre), 44g protein.