Pork Satay with Rice Noodles
I love to include peanut butter in savory recipes like my pork satay. To give that dish a restaurant-quality look and taste, I sprinkle it with minced fresh cilantro and chopped peanuts.
—STEPHANIE ANDERSON HORSEHEADS, NY
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
1 1/2 pounds boneless pork loin chops, cut into 2-inch pieces
1/4 teaspoon pepper
1 medium onion, halved and sliced
1/3 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1 can (14 1/2 ounces) reduced-sodium chicken broth
3 tablespoons cornstarch
3 tablespoons water
9 ounces uncooked thick rice noodles
Minced fresh cilantro and chopped peanuts, optional
1. Sprinkle pork with pepper. Place in a 3-qt. slow cooker; top with onion. In a small bowl, mix peanut butter, soy sauce, onion powder, garlic powder and pepper sauce; gradually add broth. Pour over onion. Cook, covered, on low 4-6 hours or until pork is tender.
2. Remove the pork from slow cooker and keep warm. Skim fat from cooking juices; transfer the cooking juices to a large skillet. Bring to a boil. In a small bowl, mix cornstarch and water until smooth and add to pan. Return to a boil; cook and stir 2 minutes or until thickened. Add pork; heat through.
3. Meanwhile, cook the rice noodles according to the package directions; drain. Serve with the pork mixture. If desired, sprinkle with cilantro and peanuts.
NOTE Reduced-fat peanut butter is not recommended for this recipe.