Thai-Style Pork Stew

I would make this again but decrease the rice to 4 cups of cooked rice rather than 6. The pork got lost in the rice making it a hot peanut flavor tasting rice salad rather than a stew. Easy fix by just adding a little rice at time keeping the left over in the fridge. I also used whole wheat basmati. A definite "make it again" great for office lunch room lunches. 

Made to recipe using sirloin pork roast & Kikkoman's "less-sodium" teriyaki.  Check for done-ness before the 8hrs; ours was fork-tender at 7.  Yummmy!  (this recipe really has legs -- it's been re-posted on lots of sites, incl a you-tube video, but none I've seen refers to the original CL source)

It was easy to make and inexpensive and the taste overall was great-except-just way too salty for my taste, in the future I would cut down the soy sauce.Would make again.

Excellent! Super easy and fast. Double the sauce and make sure you use the suggested garnishes (peanuts, onions, limes) when serving.

This was very very good and I will make it many times in the future. I used venison stew meat and doubled the sauce. It was runny, so I had to reduce it quite a bit. That resulted in a very salty, overwhelming sauce. My fault. In the future I'll use the recommended amounts, but I think I'll double the red chili flakes and add a 1/4 cup (roughly) of lite coconut milk.

We doctored the sauce quite a bit, thats why I only gave this a 3, but I'd say our version was a 4. I doubled the sauce and added a little beef broth because I like lots of sauce. When I was almost ready to serve the meal I poured the sauce into a small sauce pan and added some hoisin sauce and the peanut butter and brought it to a simmer. I also added some crushed red pepper because we like spicy. I omitted the red peppers because sadly they give me heart burn. I steamed some broccoli and chopped it up and mixed it in my rice. The base recipe was easy and I had a good start on dinner. This worked for me bc I had little time in the morning but more at night. My husband who isn't a big fan of the crock pot liked this and I will make it my way again.

Very easy, very good. I doubled the sauce, as per other suggestions ... came out great. My husband loved it.

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.

This is a great dish. My 2-year old loved it! I served his plain, without toppings of lime, green onion, cilantro and peanuts, however, those toppings are essential for adults. Makes a very quality meal. I doubled the sauce like others suggested. I could even triple the sauce (I love sauces). I did take out the red peppers due to mushiness, but will probably use them again in future makings for flavor.

This was good! Had a nice flavor and not to peanuty.

My husband gave this 6 stars and I gave it 5. I halved the recipe and used 1 lb. thick, boneless pork chops, trimmed of fat. I doubled the teriyaki and vinegar and also added 1 Tbsp Aji Mirin (next time will use 2 Tbsp) for sweetness. Substituted almond butter and slivered almonds for peanut butter and peanuts and used brown rice. Red pepper slices were added an hour before end of cooking time. Next time I will broil the red peppers to char and remove skin. The red pepper skins were the only thing I didn't like about the recipe. Because my pepper flakes are ancient, this had a very light kick, which meant I liked it, since I don't like spicy, hot food.. The lime, nuts and onions took this from good to great.

I stuck to recipe. However, the pork I used was slightly freezer burned and dominated the flavor. I tried to cut the obvious portions off but to no avail. I was disappointed with the outcome and was more of a dress rehersal. Next time I would add more spice as thi seemed bland at best.

As posted, this was awful. Based on the reviews, no one appears to serve it as the original recipe. I tried to remedy it with siracha chili and coconut milk, but it just did not work.

Since I was using a smaller pork loin roast (about 1 1/2 lb) I didn't double the sauce which was a big mistake! I left the house for 8 hrs and came back and in my opinion the pork was overcooked and dry. The flavor. however, was fabulous. Since I'm on weight watchers, I didn't want to double the sauce to increase the calories. I also forgot the lime until after we were done eating! Next time...I WILL double the sauce - probably not the peanut butter,maybe add a little water while cooking and not cook the pork so long. This would also be good in a flour tortilla with cilantro, carrot, bean sprouts & of course lime!

Very good! I used this for company & it was a hit.

Thought this was really good, with adjustments as others suggested. My favorite thing about this is how EASY it is. The only work involved is cutting the garlic and bell pepper. I approx doubled (a little less) the sauce as suggested, for me it wasn't too soupy by any stretch once you let it settle a bit, added about a tbsp of Hoisin sauce for some sweetness when I put in the peanut butter at the end. Didn't put the peppers in till 2 hrs before it was done so they weren't completely annihilated; cooked about 6.5 hours because several people said 8 was too long. Tender, tasty, spicy without being unbearable. IMO the hoisin sauce is a necessary addition if you want to take the edge off the spice. Great, next-to-no-hassle recipe. I left out the green onions as they don't agree with my stomach and the lime and peanuts were enough for me. Also don't know how people are saying this only feeds 4--it's v. dense so you don't need big servings; would say 6 is accurate. Portion control, guys ;)

This was really delicious. I agree with other reviewers that this really serves 4 instead of 8 (bringing the calorie count up pretty high). Next time I will double the sauce, add more bell peppers and more crushed red pepper, and maybe some hoisin sauce.

This recipe is amazing! We like a little more spice so I doubled the crushed red pepper. If you're feeding more than 4, you'll definitely need to double the recipe. As is, I don't believe this feeds 8. The garnishments are also a great addition and we never make this without them. Enjoy!

I enjoyed this recipe, but when I think of Thai food, I think of hot-sour-salty-sweet. This recipe misses the sweet. Next time I will add something to bring that dimension...I just don't know how yet. I don't want to just dump a bunch of sugar in it. Maybe I'll add 1/4 cup of OJ with the 1/4 of teriyaki when I double the sauce...or maybe add some hoisin. Either way, there will definitely be a next time. I did double the sauce ingredients as others suggested...that was definitely a good call. This was certainly easy to pull together...5 stars for ease.

My 9 year old liked this! Has become one of our favorites. Used regular chops. Added double sauce plus 1 ea. red, yellow, orange peppers. The peppers cook down so you need a lot. I started cooking at noon and cooked on high for couple hours- then switched to low. Save some peppers to add at the end for more crunch. Add green onion and banana peppers just before serving - nice color and great taste.

Perhaps it was the teryaki sauce I used, but this was waaaaay too salty.

Thought this recipe was great and really easy since it was made in a crockpot/slowcooker. We used a pork tenderloin. I followed other reviewers advice and doubled the teriyaki sauce and rice vinegar. I also added the red peppers in about an hour before we finished and we only cooked it about 6 hours. We also had fresh cilantro to top the dish with. It was really good! I will definitely make it again and share with friends.

Fantastic! Based on the other reviews, I doubled the vinegar and teriyaki sauce, which was good. I used banana peppers, and they did almost disappear in the sauce, but still worthwhile for a little extra sweetness. Ate it with a toasted baguette instead of rice. Terrific! And definitely, the garnishes were essential.

Juicy and flavorful!!!

Everyone loved this. Great supper to come home to. Next time I will double liquid as suggested just so we can have more yummy sauce. I used center cut pork chops because they were on sale and that worked fine. Making again this week!

Really easy and good. Make as per original recipe - I double the liquid per other comments, but then had to take out half - too soupy. I added a bit more peanut butter, and a little fish sauce. The garnishes really make the dish, don't leave them out.

This was fabulous! We really liked it. I had to add a can of chicken broth for more liquid, and I think perhaps I overcooked the meat a little because it was a little mushy. I am looking forward to the leftovers, and will definitely make this again.

This was absolutely delicious! We had to remind ourselves to keep some leftovers for lunches!! The preparation was simple and the ingredients easy to come by. I was a bit worried about the amount of crushed red pepper, but it added just the right kick. By all means, double the sauce, as other reviewers have suggested. I did cook it for less time than suggested, so it stayed moister. Next time, I will add the peppers (a combination of red and yellow) later into the cooking time, as they were too soft and mushy for our tastes. A perfect meal to come home to on a cool weeknight.

Delicious! I followed the suggestions of other reviewers and doubled the liquids. The flavor combination was outstanding and my fiance now asks for this dish about once per week. One thing I would change for next time would be waiting to add the bell pepper until the end. After cooking all day, they were almost unrecognizable at the end and I prefer my veggies on the crunchy side. I might also try adding some broccoli. YUM!

This recipe was incredible!! SO easy- only took 10mins to get everythign in the crockpot! Everyone who tired it loved it. I also doubled the sauce and everything came out perfectly. I used a mixture a peppers (green, red, orange, yellow) which gave some great color. I can't wait to make this again.

WOW! I took the other reviewers' advice and doubled the ingredients for the sauce. I only had thick cut pork loin chops so I substituted these for the tenderloin. I prepared this at night, set the slow cooker for low, went to bed and awoke to a really awesome aroma. I shredded the pork (which was literally falling apart as I tried to get it out of the slow cooker) added the peanut butter stirred the shredded pork back in and took a little bite...and then my knees went weak. Wowza! I was then running a bit late for work but managed to throw some of this over brown rice, sprinkle some peanuts on top and throw in a wedge of lime. I just ate it for lunch and it was fantastic! My boyfriend just called to rave about it. Next time I will use crunchy peanut butter & add more pepper - I thought it could be spicier.

This recipe is a family favorite and I make it at least once a month. I highly recommend it. Don't be scared of the amount of pepper flake...this isn't a spicy dish!

So simple and so delicious! I used an inexpensive bone-in pork roast, which worked out great. I added cornstarch & water at the end to thicken the sauce a little. I served with carrots and jasmine rice. This might be good for a potluck dish since it's even better the next day!

Wow! This was the first time I have tried making Thai food and it was outstanding. I made quite a few changes: coated the pork with a pre-made thai spice rub, left out the red bell peppers, doubled the teriyaki and vinegar, used 2 tsp sriracha sauce instead of the crushed red pepper, and added the peanut butter in at the beginning with everything else. Cooked on low for 8 hours as the recipe says, stirring after 1 hour (to mix in the pb) and again after 4 hours. Shredded the pork after 7 hours and let it cook for 1 more hour in the sauce. Served it on brown rice with the green onions and some cilantro on top (no peanuts), and Triple Sesame Asparagus from this site on the side. So easy, so delicious... I will definitely make it again for an easy weeknight meal, but would not hesitate to serve to guests! (NOTE: If I didn't have the pre-made spice blend, I would just sprinkle some coriander and worcestershire onto the pork and add a stalk or two of lemongrass to the crockpot while it's cooking and then take it out at the end... those were the main flavors ingredients in the rub I used.)

Oh my gosh! This is so good. I don't have my slow cooker with me in my new place, but I do have my electric pressure cooker. This recipe converts nicely by doubling the teriyaki sauce and adding 1 cup of chicken broth. My husband is not a fan of cilantro, but it is an addition to the recipe I highly recommend. It adds another great layer of flavor. The lime is also a must. We liked it alone - I forgot to put the broccoli on the table!

WOW! This was so good! I'm glad I read other reviews so I knew to double the sauce ingredients. My family LOVED it! I also used crunchy peanut butter instead of creamy.

Great recipe - make it quite often. Good served with cilantro. Everyone eats it from 8 years old on up.

A favorite and frequent repeat in our house. Make extra sauce though and feel free to use tebderloin or even boneless chops.

Very good, wonderful flavor, perfect for a cold day. I ran the sauce and remaining red peppers through the blender after removing the pork, and the resulting sauce was very good. The crushed peanuts and limes are a must. I liked the idea about serving with bean sprouts and carrots. Will have to experiment with veggies next time. I didn't find this too rich at all. I imagine it helps to trim the cut of meat thoroughly. The next time I serve this, I may substitute pork sirloin chops rather than the roast cut. It will definitely be made again, though!

Yummy! Only used 1 pound pork and doubled the sauce to make it a little more saucy. Store didn't have any limes and honestly didn't miss them. I will throw this into the rotation.

This was excellent! I doubled the teriyaki and rice wine vinegar and used 1/2 teaspoon of cayenne pepper instead of crushed red pepper. Put a little more then a 1/4 cup of peanut butter too.

I served over rice noodles and topped with chopped cilantro, bean sprouts and some julienned carrots and cucumber tossed with rice vinegar and sesame seeds. I pulled the pork after 4 hours on low and it was more than done enough. I added a little chicken broth to make more sauce. The bell peppers got too mushy for my taste so I would leave them out.

This was ok. The red pepper did not come through at all on this. I forgot to buy the lime. Definitely needed the lime to cut the richness. My kids would not touch this. Way too rich for them. Interesting to try, but would not make this again.

I love this recipe. I doubled the liquid for extra sauce and topped it with bean sprouts when ready to serve. This dish would also be great on a bed of Thai noodles instead of rice. You would probably need to triple the liquid to have enough sauce to serve it on noodles. If you are looking to cut carbs you could also cut out the noodles and rice and serve it on a bed of bean sprouts. I will definitely make this again.

My husband and I love this dish so much that I have started making it weekly! I now use crunchy peanut butter (increased to 1/2 c). I no longer have to crush peanuts on top, crunchy PB takes care of it! Squeezing a lime over the top is a MUST! Soooo good!!! (And I don't really care for pork!)

It is difficult to please my three daughters and husband with one meal, but this recipe did the trick. I served it over chow mein noodles rather than rice. Doubling the sauce is the way to go. This is a great meal for busy families.

My husband loved this and wanted to lick the bowl. Unfortunately, it doesn't make it light when there aren't any leftovers...hard to stick to one serving size on this one. Great flavors and the lime really adds a zing. I would not call this a "stew" b/c there was not any liquid left by the time we chopped up the pork and added it back into the broth and peanut butter mixture. Definitely will make this one again and again. Served with brown rice.

This is always a hit with my family. I double the quantity of teriyaki sauce and vinegar which helps keep the pork moist while cooking, and then I add extra peanut butter at the end (not quite double). That gives it more sauce to pour over the rice. The toppings are critical to the recipe, including the lime. I used brown basmati rice. Very good, and super easy for busy days.