Thai Style Pork Stew Recipes

Steps:

• In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
• In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
• Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
• Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
• Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.

Steps:

• 1. Saute pork with curry paste and garlic.
• 2. When pork cooked, add the green onions for about 30 seconds.
• 3. Add the chicken broth and bring to a slight, not rolling, boil.
• 4. Add the rice, coconut milkand heat well. Do not boil or coconut milk may curdle.
• 5. Serve in bowls.
• 6. Note: Cooked shrimp works well in this, just be careful not to over heat and make rubber shrimp!!

Steps:

• Trim all fat from pork.
• Mix together: teriyaki sauce, rice vinegar and Chinese chili sauce, set aside.
• Heat a little oil in a non stick frying pan and sear the meat briefly on both sides.
• Place pork, onions and garlic at the bottom of a crockpot.
• Next, add red bell pepper strips and pour sauce mixture over all.
• Cook in crockpot on low setting 6 to 8 hours.
• Remove meat from crockpot and coarsely chop or slice and place on a heated platter.
• Add peanut butter to liquid in crockpot and stir well.
• Pour over meat on platter and garnish with cilantro, peanuts, green onions and lime wedges.
• Serve over sticky Thai rice.

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.

Steps:

• Place everything except the peanut butter in crockpot.
• Cook on low setting for 8 hours.
• Remove pork and chop coarsely.
• Add peanut butter to crockpot, stirring to incorporate in sauce.
• Return pork to crockpot.
• Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Steps:

• 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.