This dish is a spin-off of chicken satay—a common Thai-style appetizer made with strips of marinated, grilled chicken on skewers with a spicy peanut sauce for dipping. I had some cubed pork loin in the fridge, and I thought a stew version would be good to incorporate those satay flavors—and to use up the rest of the pork. A fabulous idea! The almond butter made the sauce rich and nutty—perfect over a bed of Squash Noodles.
Prep time 25 minutes
Serves 6
11/2 to 2 pounds (680 to 905 g) cubed pork loin or shoulder
1 teaspoon sea salt
1/3 cup (80 ml) freshly squeezed lime juice (2 to 3 juicy limes)
1 tablespoon (19 g) fish sauce
1 tablespoon (15 g) sambal oelek or other Asian chili garlic sauce
1 tablespoon (20 g) honey
1 teaspoon (5 ml) ground turmeric
2-inch (5 cm) knob of fresh ginger, grated or finely minced
2 cloves garlic, minced
3 medium carrots, cut into 1/4-inch (5 mm) slices
1/2 cup (80 g) yellow onion, diced small
1 cup (235 ml) unsweetened coconut milk
1/3 cup (76 g) unsweetened almond butter
1/2 cup (120 ml) chicken broth
1 tablespoon (15 ml) tapioca flour
Additional lime wedges and Asian chili garlic paste, for garnish
Squash Noodles or Cauliflower Rice (shown here and here), for serving
1 Sprinkle the pork pieces with salt. Toss to combine and transfer the pork to a 4-quart (3.8 liter) slow cooker.
2 Add the lime juice, fish sauce, chili paste, honey, turmeric, ginger, and garlic to the cooker, and give the whole thing a good stir.
3 Add the carrots and onions to the cooker.
4 Whisk together the coconut milk, almond butter, broth, and tapioca flour, and pour over the vegetables.
5 Cover and cook on low for about 5 hours or until the pork is tender. Taste, and add salt and lime juice if necessary.
6 Serve over desired side dish with lime wedges and chili paste.
More Recipes You'll Love
Pork satay stew is everything you love about satay skewers in slow cooker form. Cubes of pork braise in lime, fish sauce, sambal, and turmeric before coconut milk and almond butter turn the broth into a rich, peanutty sauce. Carrots and onions melt into the pot, and lime wedges at the table keep every bowl bright.
Pro Tips
- Whisk the almond butter into the coconut milk before pouring it over. Almond butter dumped in whole leaves greasy lumps that no stirring will fix.
- Use pork shoulder for the most tender result. Loin works and is leaner, but shoulder's marbling is what makes the stew feel like real satay.
- The tapioca flour thickens the sauce as it cooks — whisk it into the liquids first so the stew turns glossy instead of chalky.
- Squeeze fresh lime over each bowl at the table. That final hit of acid cuts the rich coconut-almond sauce and wakes up the whole dish.
Frequently Asked Questions
Is this stew spicy?
Gently spicy from the sambal. Start with the full tablespoon for a warm hum, or halve it for sensitive palates — the chili paste can also be added at the table.
Can I use peanut butter instead of almond butter?
If you are not strictly paleo, peanut butter makes it taste even more like classic satay sauce. Almond butter keeps the recipe grain-free and paleo as written.
What should I serve this over?
Cauliflower rice or squash noodles are the natural partners. Both soak up the satay sauce without competing with it.
Recipe Card
Ingredients
Method
- Additional lime wedges and Asian chili garlic paste, for garnish Squash Noodles or Cauliflower Rice (shown here and here), for serving
- 1 Sprinkle the pork pieces with salt.
- Toss to combine and transfer the pork to a 4-quart (3. 8 liter) slow cooker.
- 2 Add the lime juice, fish sauce, chili paste, honey, turmeric, ginger, and garlic to the cooker, and give the whole thing a good stir.
- 3 Add the carrots and onions to the cooker.
- 4 Whisk together the coconut milk, almond butter, broth, and tapioca flour, and pour over the vegetables.
- 5 Cover and cook on low for about 5 hours or until the pork is tender.
- Taste, and add salt and lime juice if necessary.
- 6 Serve over desired side dish with lime wedges and chili paste.
