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Monday
May222017

Slow cooker pork and tofu satay stew

One of my favourite dinners - you literally throw it all in the slow-cooker and it will mingle all the flavours for you, and ta-da!
This cut of pork tenderisers beautifully (make sure you get the correct cut), and without the need to fry a thing in advance until it is time to brown the tofu, it is just too easy and painless. You could even omit the tofu if you are too tired and just ready to enjoy this punchy, full-flavoured meal. However it soaks up the sauce too perfectly and helps the dish go further - add it when you reheat your left overs if you can otherwise.

I am loving the new Women's Weekly Slow-cooker Comfort Food Recipe book where I have based this recipe from. 

Pictured: Slow cooker pork and tofu satay stew
700g pork scotch fillet (neck) cut into 5cm pieces
1 red onion, cut into wedges
3 tsp garlic minced, or paste
3 tsp ginger grated, or paste
1 large red capsicum, thickly sliced
1 packet of your favourite spice packet with 1 cup water - I like the Spice People’s West African Chicken Satay Spice blend *
2 tbsp salt-reduced soy sauce
1 tsp brown sugar
1 fresh long red chilli, diced
6 tbsp crunchy peanut butter – only add if using a spice mix not the canned sauce
1 packet firm organic tofu
2 -3 tbsp lime juice, or lemon juice (both work well)
1 green onion, sliced thinly
To serve – cooked rice, extra chillies and lime juice

*Alternatively you can use the canned satay sauce (250g) then add ¼ cup or 35g roasted, unsalted peanuts, coarsely chopped at the end, yet best to omit the peanut butter – you can stir in a tbsp or two at the end if you feel it needs more peanut punch.
Place pork, red onion, garlic, ginger, capsicum, satay sauce mix (or canned sauce), soy sauce, chilli, brown sugar and peanut butter (if using a spice mix, not canned) into the slow cooker. Cook covered, on low, for 4 hours.
Cook a further 10 minutes on high, uncovered until the sauce thickens slightly.
While the stew is in its final stage of cooking, cut the tofu into 2cm dice, and panfry in a good glug of oil until browned on all sides – add this to the stew. Then Add the lime juice and green onions.  Serve hot with your favourite, fluffy rice (quinoa would work too), extra chillies and lime juice.

Serves 4