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Satay-Style Pork Stew

Total Time

Prep: 25 min. Cook: 8 hours

Makes

6 servings

Thai cuisine features flavors that are hot and sour, salty and sweet. This one-dish pork satay balances all of them using ginger and red pepper flakes, rice vinegar, garlic, lime juice and creamy peanut butter. —Nicole Werner, Ann Arbor, Michigan
Satay-Style Pork Stew Recipe photo by Taste of Home

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-1/2-inch cubes
  • 2 medium parsnips, peeled and sliced
  • 1 small sweet red pepper, thinly sliced
  • 1 cup chicken broth
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup creamy peanut butter
  • Hot cooked rice, optional
  • 2 green onions, chopped
  • 2 tablespoons chopped dry roasted peanuts

Directions

  1. In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until pork is tender, 8-10 hours. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts.
    Freeze option: Before adding toppings, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little broth or water.

Nutrition Facts

1 cup (calculated without rice): 519 calories, 30g fat (10g saturated fat), 135mg cholesterol, 597mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 44g protein.

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