Asian Cuisine / Dinner / Kid-Friendly

Thai Pork Stew

I realize my last post included a Thai recipe.  I wasn’t quite ready to eat Thai food again yet, but I have had such little time available to spend on making a menu plan.  This week, I just picked up the nearest cooking magazine and only cooked from the one source.  The recipe for Satay-Style Pork Stew in the April/May issue of Taste of Home is my new favorite Thai dish.  And even better, it’s a crock pot meal!  I’m also always looking to get out of our veggie rut, and this one calls for parsnips!

Thai Pork Stew (Adapted from Taste of Home’s Satay-Style Pork Stew)

  • 1 pork tenderloin (1-2 lbs), cut into 1 1/2″ cubes
  • 2 medium parsnips, peeled and sliced
  • 1 large red bell pepper, sliced
  • 1 chicken bouillon cube, dissolved in 1 cup hot water
  • 1/4 cup teriyaki sauce
  • 2 T. rice wine vinegar
  • 1 T. grated gingerroot
  • 1 T. honey
  • 2 garlic cloves, minced
  • 1/2 t. red pepper flakes, plus more to taste
  • 1/4 cup crunchy peanut butter
  • Cooked rice
  • 2 green onions, chopped

Combine the first 10 ingredients in a slow cooker.  Cover and cook on low for 8 hours.  Stir in peanut butter.  Serve with rice and top with green onions.  Add red pepper flakes to taste.

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