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
- 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|| |
- 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
- 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.
- An hour before serving, Cook the rice in a rice cooker according to manufacturer's directions.
- 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.
- 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.)
- 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.
- 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!