Satay-Style Pork Stew

Name: Satay-Style Pork Stew
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
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

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

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. 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.

Nutrition 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.

Originally published as Thai-Style Pork Stew in Taste of Home April/May 2012

Reviews

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habenaroman

Oct 19, 2017

Very good. Will use a leaner cut and more vegetables next time.
greatwithoutgluten

May 31, 2017

Easy to make and tasty! Will definitely be making this again.
snowytrees

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

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!