Satay-Style Pork Stew Recipe
Satay-Style Pork Stew Recipe photo by Taste of Home
Next Recipe

Satay-Style Pork Stew Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 6 servings


  • 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

Nutritional 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.


  1. 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.
    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 and adding a little broth or water if necessary.
    Yield: 6 servings.
Originally published as Satay-Style Pork Stew in Taste of Home April/May 2012, p50

Light-Bodied White Wine

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

Reviews for Satay-Style Pork Stew

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
snowytrees User ID: 6711334 175569
Reviewed May. 26, 2012

"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!"

Sugarsugar User ID: 2784322 180307
Reviewed Apr. 13, 2012

"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!"

Loading Image