member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Linda       

Recipe Categories:

    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 wedges

    Recipe



    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.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |