- 1-1/2 pounds boneless pork loin chops, cut into 2-inch pieces
- 1/4 teaspoon pepper
- 1 medium onion, halved and sliced
- 1/3 cup creamy peanut butter
- 1/4 cup reduced-sodium soy sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot pepper sauce
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 9 ounces uncooked thick rice noodles
- Minced fresh cilantro and chopped peanuts, optional
- Sprinkle pork with pepper. Place in a 3-qt. slow cooker; top with onion. In a small bowl, mix peanut butter, soy sauce, onion powder, garlic powder and pepper sauce; gradually add broth. Pour over onion. Cook, covered, on low 4-6 hours or until pork is tender.
- Remove pork from slow cooker and keep warm. Skim fat from cooking juices; transfer cooking juices to a large skillet. Bring to a boil. In a small bowl, mix cornstarch and water until smooth and add to pan. Return to a boil; cook and stir 2 minutes or until thickened. Add pork; heat through.
- Meanwhile, cook noodles according to package directions; drain. Serve with pork mixture. If desired, sprinkle with cilantro and peanuts. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Pork Satay with Rice Noodles
Sort By :
"I made this exactly as the recipe called for and we did not think it had much taste. We will not be keeping this recipe."
"I have fixed this a few times for my wife, she loves it. I decided to add a hint of sesame oil to it and it upped the wow factor. Either way, this is great, it stays in our recipe file."
"I made this today and it was very, very good!!! It was super easy and delious. Went right by the recipe and wouldn't change a thing. Thank you for a great recipe!"
"I made this recipe exactly as written. Even though it was good everyone thought it was pork stroganoff. I'm not sure why but it just didn't taste as we expected. I won't be making this again but I wouldn't discourage anyone from making it. Let's face it, we all have different tastes."