Wk 50 – Thai-Style Pork Stew

Thai-Style Pork Stew

• 2 pounds boned pork loin, cut into 4 pieces
• 2 cups (1 x 1/4-inch) 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
• 6 cups hot cooked basmati rice
• 1/2 cup chopped green onions
• 2 tablespoons chopped dry-roasted peanuts  
• 8 lime wedges

Preparation

1. 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.

1. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges