Print Options

 
 
 
 Print
Satay-Style Pork Stew Recipe

Satay-Style Pork Stew Recipe

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 YIELD:6 servings

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

  • 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. 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.

Wine Pairings

Light-Bodied White Wine

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