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
Recipe type: Entree
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!
  • 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
  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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