Pork Stew Thai Style Recipes

THAI-STYLE PORK STEW

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.

SPICY THAI PORK STEW

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.

THAI INSPIRED PORK, ORANGE AND COCONUT STEW

Steps:

• Preheat oven until 325º.
• Heat coconut oil until shimmering, add onions, saute 3 minutes.
• Add minced garlic and grated ginger, saute 1 minute.
• Add chili paste and curry paste, and peanut butter; heat until fragrant.
• Add coconut milk, simmer.
• Add orange juice and chicken stock, simmer on low.
• Salt and pepper pork. Brown lightly in frying pan. Add pork to pot.
• Deglaze saute pan by adding mirin, add juices to pot. Add red pepper flakes.
• Place pork stew in onion for 90 minutes.
• Add carrots, return to oven, cook 20 minutes.
• Add zucchini return to oven, cook 15 minutes.
• Serve over steamed rice. Garnish with chopped cilantro.

THAI-STYLE GROUND PORK SKEWERS

Steps:

• Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
• Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

SATAY-STYLE PORK STEW

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.