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Thai-Style Pork Stew

Thai-Style Pork Stew

 

Serves: 8

 

This recipe is from Cooking Light, September 1999.

 

2 pounds boned pork loin, cut into 4 pieces

2 cups (1-by-¼-inch) julienne-cut red bell pepper

¼ cup teriyaki sauce

2 tablespoons rice or white wine vinegar

1 teaspoon crushed red pepper

2 garlic cloves, minced

¼ cup creamy peanut butter

 

6 cups hot cooked basmati rice

½ cup chopped green onions

2 tablespoons chopped dry-roasted peanuts

8 lime wedges

 

Trim fat from pork. Place pork and next five ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for eight hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

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Comments on: "Thai-Style Pork Stew" (1)

  1. This sounds like one we would really like. I’m adding it to my list of recipes to try.

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