Recipes

Recipe: SLOW COOKER WEEK: THAI STYLE PORK STEW

It's cold, dreary and everyone's starting to suffer from seasonal affective disorder. There's no better time to make your slow cooker do most of the dinner work for you. This week, we'll share a few unique slow cooker recipes. This one comes from Cooking Light magazine.

INGREDIENTS

Stew:

2 lbs. boned pork loin, cut into 4 pieces

2 cups julienne-cut red bell pepper

1/4 cup teriyaki sauce

2 tablespoons rice or white wine vinegar

1 teaspoon crushed red pepper

2 garlic cloves, minced

1/4 cup creamy peanut butter

Remaining ingredients:

6 cups hot cooked basmati rice

1/2 cup chopped green onions

2 tablespoons chopped dry-roasted peanuts

8 lime wedges

DIRECTIONS

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 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. Makes 8 servings.

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