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Spicy Thai Pork Stew
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Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Delicious stew with pork, butternut squash, and peanut sauce for a cozy dinner with a unique twist.
Ingredients:
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon garlic-pepper blend
  • 4 boneless pork loin chops, 1 inch thick (1 1/2 lb), cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 1 bottle (11.5 oz) peanut sauce
  • 1 teaspoon crushed red pepper flakes
  • 2 cups cubed (1 inch) peeled butternut squash (about 3/4 lb)
  • 1 medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)
  • 4 oz fresh snow pea pods (1 cup), stings removed, cut diagonally in half
Instructions:
  • Mix flour and garlic-pepper blend in a gallon-sized resealable plastic bag. Add pork, seal the bag, and shake well to coat the pork evenly.
  • Heat oil in a 5-quart Dutch oven over medium heat. Add the pork, coated in the mixture, and cook until evenly golden brown, stirring occasionally.
  • Add the peanut sauce, broth, and pepper flakes to your pot. Bring it to a boil and let it cook for 1 minute while scraping the flavorful bits from the bottom. Then, lower the heat, cover, and let it simmer for 30 minutes.
  • Add the squash to the pot. Cover it and let it simmer for 30 minutes or until the pork and squash are tender.
  • Add the bell pepper and pea pods to the mixture and let it simmer without a lid for 5 to 7 minutes, or until the bell pepper is tender-crisp. Serve over steaming white rice if desired.

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