I followed the recipe as it was written, and it was really, really, really awful. Sour, but not in a good way, and strange. And I usually love Thai food! This is being tossed in the garbage as I write this and my husband is picking up a pizza.
Thai-Style Pork Stew
Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)
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Nutritional Information
Amount per serving
- Calories: 412
- Calories from fat: 30%
- Fat: 13.6g
- Saturated fat: 3.6g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 2.5g
- Protein: 28.9g
- Carbohydrate: 42.3g
- Fiber: 2.1g
- Cholesterol: 64mg
- Iron: 2.9mg
- Sodium: 425mg
- Calcium: 37mg
Ingredients
- Stew:
- 2 pounds boned pork loin, cut into 4 pieces
- 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
- 1/4 cup 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
Preparation
- 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. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
- Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Thai-Style Pork Stew Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Asian, Thai
- MAIN INGREDIENT: Pork
- COOKING METHOD: Slow Cook
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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