Thai-Style Pork Stew
Source of Recipe
Cooking Light Magazine. September 1999. Page: 174.
Recipe Introduction
Don't forget the toppings, especially the peanuts and the lime wedges. That's what makes it so good.
List of Ingredients
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper (see notes)
1/4 cup bottled teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedgesRecipe
1. To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours (I don't cook it this long!). Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge).
Linda's notes: I use less crushed red pepper and don't add the red bell peppers until towards the end or they get too mushy. I also like to add fresh broccoli. And I definitely use more peanuts. I also I cook it for less than 8 hours if I'm using my Westbend slow-cooker. You don't want to overcook your pork.
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