Texas Teriyaki Pork Stew Recipes

TEXAS TERIYAKI PORK STEW

Steps:

• Combine barbecue sauce, teriyaki sauce, mustard, Asian Chili Garlic Sauce, and 1/2 cup dry sherry in a large bowl.
• Add pork ribs and mix well.
• Cover and refrigerate at least 8 hours or overnight.
• Drain meat, reserving marinade.
• Place marinade in a large, heavy pot over medium high heat and bring to a boil.
• Add tomato sauce, reduce heat to low, and simmer.
• Heat oil in large skillet.
• Brown meat on both sides, sprinkling brown sugar over meat while it is browning.
• Remove meat and add to sauce.
• In same skillet, melt butter and add mushrooms and onion.
• Cook until onion begins to soften and become translucent.
• Remove and add to meat and sauce.
• Add smoked paprika, savory, thyme, garlic, ginger, stock and remaining 1/4 cup sherry to pot.
• Stir well, cover, and simmer for 3 hours.
• Check pot every 30 minutes, skim excess fat, and stir well.
• Remove meat from pot.
• Remove bones and discard.
• Return meat to pot, add bell pepper, and simmer for an additional 30 minutes.

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

CROCK POT TEXAS STEW

Steps:

• Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.
• Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.
• Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.
• Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.

MEXICAN PORK STEW

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.