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Authentic Thai-Inspired Slow-Cooked Pork Stew Recipe

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Ingredients

Adjust Servings:

	2 lbs pork loin, cut into four pieces
	2 cups julienned red bell peppers
	1/4 cup teriyaki sauce
	2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
	1 teaspoon crushed red pepper flakes
	2 cloves garlic, minced
	1/4 cup creamy peanut butter

Nutritional information

410.2

Calories

240 g

Calories From Fat

26.8 g

Total Fat

8.5 g

Saturated Fat

90.7 mg

Cholesterol

575.1 mg

Sodium

7.4 g

Carbs

1.8 g

Dietary Fiber

4.8 g

Sugars

34.1 g

Protein

168 g

Serving Size

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Authentic Thai-Inspired Slow-Cooked Pork Stew Recipe

Name: Authentic Thai-Inspired Slow-Cooked Pork Stew Recipe
Prep time: 20 min
Cook time: 8 h 15 min
Total time: 8 h 35 min
Yield: 6-8
Cuisine: American
Ingredients: : 2; : 2; : 1/4; : 2; : 1; : 2; : 1/4

Features:

Cuisine:

American

This is from Cooking Light magazine, the December 2002 issue. So far, this is the #1 recipe I've tried in my new crockpot! It isn't really exotic, but it is a little different from most of the crockpot recipes I've seen, and it's just very tasty. Hope you like it!

515 min
Serves 6
Easy

Ingredients

Directions

Thai-style Pork Stew, This is from Cooking Light magazine, the December 2002 issue. So far, this is the #1 recipe I’ve tried in my new crockpot! It isn’t really exotic, but it is a little different from most of the crockpot recipes I’ve seen, and it’s just very tasty. Hope you like it!, This was a really easy recipe to prepare, yet it has a robust flavor. We loved it! I followed the recipe exactly and served over sticky rice with peanuts, lime wedges, and scallions. We will definitely make this again.

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Steps

1 Done	Place Everything Except the Peanut Butter in Crockpot.
2 Done	Cook on Low Setting For 8 Hours.
3 Done	Remove Pork and Chop Coarsely.
4 Done	Add Peanut Butter to Crockpot, Stirring to Incorporate in Sauce.
5 Done	Return Pork to Crockpot.
6 Done	Serve Over Rice, With Chopped Scallions and Chopped Peanuts on Top, With a Lime Wedge on the Side.