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Pork Thai Stew

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6 servings
Prep. Time: 15–30 minutes Cooking Time: 2½–3 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
2 lbs. pork tenderloin, cut into 1½-inch cubes
2 cloves garlic, sliced
2 cups sliced red bell pepper
¼ cup of rice vinegar
½ cup teriyaki sauce *make sure yours is gluten-free to make this recipe gluten-free
1–2 tsp. red pepper flakes, according to your taste preference
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    Information for Freezer Bag:
    PORK THAI STEW
    Makes 6 servings
    Cooking Time: 2½–3 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking/Serving:
    ¼–½ cup creamy peanut butter
    cooked rice
    chopped peanuts, optional
    chopped green onions, optional

Instructions:

  1. Thaw bag completely for 24–48 hours.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover and cook on Low 2–2½ hours, or until meat is tender.
  5. Remove pork cubes and shred meat with 2 forks, then place back in stew.
  6. Stir in peanut butter. Cover and continue cooking for 30 more minutes, until heated through.
  7. Serve over cooked rice.
  8. Pass bowls of chopped peanuts and sliced green onions for each diner to add as they wish.

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