Thai Pork Stew Recipe

I awoke to find my favorite kind of message in my inbox:

Hi darling, I’m craving that pulled pork peanut butter thai crockpot dinner thing you made for Mom and Dad once…and made for G and me at your house,too. Could you send me the recipe, please?  -Amy

This means:

  • I made something memorable!
  • Not once, but twice!
  • It was so good she wants it again!
  • She’s going heroic- and making it in her own kitchen!

Here is the recipe that inspired my favorite message of the day… Thai Pork Stew, adapted from Cooking Light.

Thai Pork Stew Recipe
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Recipe type: Entree
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This Asian-inspired crock pot dish is perfect for a weeknight evening meal- I prep the ingredients the night before, pull my crock pot insert out of my fridge in the morning and turn it on before leaving the house. When I get home that night, dinner's on the table!
Ingredients
  • 2-3 pounds Bone in Pork roast
  • 2 Red Bell Peppers, julienned (cut in ¼" strips)
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, finely minced (or ⅛ tsp ground ginger)
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons water
  • 1 Tablespoon soy sauce
  • 2 Tablespoons brown sugar
  • 1 teaspoon crushed red pepper
  • ½ Cup peanuts (unsalted, plain) - divided
  • 2-3 Tablespoons peanut oil
  • 1 Tablespoon honey
  • 3 Cups uncooked basmati rice
  • 3 Scallions (green onions), chopped
  • 1 lime, cut into 8 wedges
Instructions
  1. Trim the pork of fat, and place the pork through fresh ginger in your crock pot. Combine vinegar through crushed red pepper in a small bowl, whisk well, and pour over the pork. Cover and cook on the low setting for 8 hours.
  2. An hour before serving, Cook the rice in a rice cooker according to manufacturer's directions.
  3. Toast the peanuts in a skillet over medium heat, constantly stirring until they brown on the outside (~3 minutes). Place the peanuts in a small food processor and pulse until chopped. Remove half the peanuts (1/4 cup) and set aside.
  4. To make a peanut sauce, add the honey and 1 Tablespoon of oil to the peanuts remaining in the food processor. Process on high until smooth, adding oil as necessary to achieve a peanut butter texture. (If you want to substitute jarred peanut butter for this, you may. I prefer homemade.)
  5. Remove the pork and bones from the crock pot- coarsely chop the pork and discard the bones. Add the pork and homemade peanut sauce back to the crock pot and stir to combine.
  6. To plate, ladle 1 cup of stew over ¾ cup rice and garnish with chopped peanuts, green onions and a lime wedge.

I love to make this for Asian-themed dinner parties, because I can enjoy my guests and not fuss over the food after they arrive.  It’s a unique, flavorful, and easy dish!  Enjoy!

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