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Satay-Style Pork Stew Recipe

Satay-Style Pork Stew Recipe photo by Taste of Home

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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

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Satay-Style Pork Stew Recipe

Prep: 25 min. Cook: 8 hours

Yield: 6 Servings

25 480 505

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 ten ingredients. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts. Yield: 6 servings.

Nutritional Facts 1 cup (calculated without rice) equals 519 calories, 30 g fat (10 g saturated fat), 135 mg cholesterol, 597 mg sodium, 19 g carbohydrate, 3 g fiber, 44 g protein.

Originally published as Satay-Style Pork Stew in Taste of Home April/May 2012, p50

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Satay-Style Pork Stew

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Reviewed on May. 26, 2012 by snowytrees

Wow! This was one of the best things I have ever eaten in my life! I followed the directions closely, except at the end I added MUCH more peanut better than the recipe called for (peanut butter lovers at my house, lol.) I probably wound up using about a cup. At any rate, this was fantastic and if you don't like pork, I think you could substitute chicken and probably even shrimp. I highly recommend this recipe. Thanks so much for sharing it!

Reviewed on Apr. 13, 2012 by Sugarsugar

Thought the ingredients looked very tasty, but when it was ready to eat, turned out VERY oily! I understand that the instructions said to "Skim fat" before eating, but was just impossible to scoop it all out-ended up ingesting globs of oil w/every spoonful, but the STEW ITSELF was very tasty! Just watch out for that oil & fat!