Thai-Style Pork Stew – New and Improved!

I have been making this tasty stew for twelve years now, and I am kinda surprised at how I am still able to improve on an already good dish.

One of the big issues for serving this to a crowd is that some of our friends have rather severe nut allergies, so, no peanut butter stirred into the stew. Not a big deal, see, because the stew is (to me, anyway) every bit as good sans peanut butter; I just passed a bowl of peanut butter for folk to add to their own bowls as they like.

Then; it hit me.

I was already making extra sauce because folk really seem to enjoy it with the rice and all; why not, then, strain out some of that same sauce and stir peanut butter into it in a pitcher? That way, folx need not whisk their stew together at the table – thus saving my table linens (bonus!).

Worked a treat, and nine folx left the dinner happy, and with leftovers.

•9 cloves garlic, minced
•6 cups red pepper strips
•4 cups chopped sweet onion
•1 jalapeño, sliced
•2 tsp crushed red pepper
•1 tsp Aleppo pepper
•1/2 cup rice vinegar
•2 (17 oz) bottles teriyaki sauce
•1/2 cup water
•1 tbsp Sherry Peppers Sauce*
•5 lb pork shoulder roast
•1-1/2 lb pork steaks
•3 tbsp brown sugar
•2 tbsp lime juice

Peanut Butter Sauce:
•Peanut butter
•Strained liquid from the stew

•Dark green scallion bits
•Dry-roasted peanuts
•Chopped fresh basil
•Chopped fresh parsley
•Lime wedges

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Add all of the stew ingredients to a large (seven quart) slow cooker, stirring to mix well and coat the veggies and pork.

Cover and cook on LOW for six hours, or on HIGH for eight hours.

Note: as with most any stew, this is much better made a day in advance. After the first slow cooking, I separate the pork from the veggies and sauce, then stash them in the fridge overnight.

The next day, I skim any fat off the stew liquid, and then shred and/or dice the pork into small pieces before reheating in a large Dutch oven.

When ready to serve, strain some of that hot stew liquid into a pitcher and add spoonfuls of peanut butter to make a sauce folx can add or choose not to.

Serve over rice – I like yellow rice with asparagus sautéed in garlic infused olive oil – with the toppings.

Note: yeh, I realize that cilantro is a traditional topping, but some folx don’t care for that, either, so basil and parsley it was.


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