Thai Pork Stew

A few nights ago, I made a pork roast with tomatoes and mushrooms for dinner (recipe coming soon), and while shopping for the ingredients, found that the smallest pork roast the store had was still too big.

So, I asked the butcher if he could cut the roast in half and cube one of the halves. To paraphrase from the movie Field of Dreams "If you ask them, they will do it". The question then became, what to do with the 2 lbs of cubed pork meat.

I found my answer on Yahoo by typing in 'crock pot pork stew', and out of all the recipes I found, I chose this one (with a few Ala Wesley touches) because my roommate likes Thai food.

You can eat this with basmati rice and a garnish of lime wedges, or just as a stew with some flour tortillas to help scoop up the delicious gravy.

Thai Pork Stew

• 2 lbs cubed boneless pork loin
• 2 finely chopped red bell peppers
• 1/4 cup teriyaki sauce
• 2 tblsp rice or white wine vinegar
• 1 tsp crushed red pepper
• 2 cloves minced garlic
• 1/2 lbs sliced mushrooms
• 1/4 cup creamy peanut butter (Yes, peanut butter!)
• 1/2 cup chopped green onions
• 2 tblsp chopped, dry roasted peanuts or pecans

1. Trim fat from pork and discard the fat.
2. Place pork, bell peppers, and next five ingredients in your crockpot.
3. Cover with lid and cook on low heat setting for 8 hours.
4. During the last half hour, add the peanut butter, onions and nuts, stirring well to blend the peanut butter.

This will yield 8 1 cup servings.

As always, eat and enjoy.