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Satay-Style Pork Stew

 Satay-Style Pork Stew
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
6 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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.

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Satay-Style Pork Stew (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.