Thai Style Pork Stew
As February comes to an end, we also are coming to the end of soup and stew season for another year. This is going to be my last stew until it gets nippy enough to look forward to stews once more.
Thai-style Pork Stew
This is from Cooking Light magazine, the December 2002 issue.
½ day | 15 min prep
½ day | 15 min prep
SERVES 6 -8
- 2 lbs pork loin, cut into four pieces
- 2 cups julienned red bell peppers
- 1/4 cup teriyaki sauce
- 2 tablespoons rice wine vinegar or white wine vinegar
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1/4 cup creamy peanut butter
- peanuts, scallions and a lime for garnish
- Place everything except the peanut butter in crockpot.
- Cook on low setting for 8 hours.
- Remove pork and chop coarsely.
- Add peanut butter to crockpot, stirring to incorporate in sauce.
- Return pork to crockpot.
- Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.
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