This spicy peanut pork stew is a comforting, hearty dish inspired by Indonesian flavors. Juicy cubes of pork are seared until golden brown, then slowly simmered in a rich and creamy coconut peanut sauce that can be made as spicy as you like. Serve it over fluffy rice to soak up every last bit of sauce.
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Pork stew recipe
There is just something special about a good stew, slowly simmered, rich in flavor and so adjustable. Stews are the ultimate comfort food, not only filling the house with delicious aromas but are also a great way to gather with the family around the table.
And the best of all, stews are easy to make. A bit of preparation, then you just let it slowly simmer by itself on the stove or in the oven.
Pork meat is a great choice for stew as it stays juicy and tender when cooked low and slow, just like this wild boar stew. Even using chorizo you can create a delicious chorizo and chickpea stew with Mediterranean flavors. And coming from Belgium, I often make the classic Flemish Beef Stew served with ‘Belgian’ fries. It’s something I could easily eat every week during the colder months.
Which ingredients to use
- Pork stew meat: Both pork shoulder and pork neck are excellent choices for this stew. They have a good balance of lean meat and fat which will become tender and juicy after simmering. If you buy a whole piece, cut it into 1-inch or bite-size cubes for the best results.
- Oil: Any cooking oil or even butter to sear the meat, whatever you have at home.
- Garlic and onion: The flavor base of the stew for extra depth and aroma. Use a standard yellow onion and a few cloves of fresh garlic.
- Tomato paste: Adds depth of flavor and richness to the sauce.
- Ketjap Manis: A sweet Indonesian soy sauce that adds a rich, sweet-savory depth to the stew. It’s thicker and darker than regular soy sauce and has notes of caramel and molasses. You can substitute with regular soy sauce plus a little brown sugar or honey.
- Peanut butter: For best results, use unsweetened, natural peanut butter to create a smooth and creamy texture. But any peanut butter you have on hand or prefer will work just as well.
- Chili flakes: Use either fresh chilis or chili flakes to add heat, or try Indonesian sambal oelek for a spicy kick with a touch of sweetness and a hint of acidity. Add as much or as little chili as you like, depending on your taste.
- Coconut milk: Makes the stew rich and creamy and adds a bit of sweetness to balance out the spices and peanut in the stew. Full-fat gives the best texture, but light coconut milk can be used for a lighter version.
- Chicken stock: Use any low-sodium chicken stock brand that you like.
- Spices: Salt and pepper to taste.
- Garnish: Use chives, fresh parsley or fresh cilantro for garnish.
How to make peanut pork stew
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Prepare the pork: Cut the pork in 1-inch cubes and pat dry with paper towel. Season with salt and pepper.
- Sear the pork: Heat the oil in a Dutch oven over medium/high heat, then add the meat in smaller batches. Sear the pork on all sides until golden for a few minutes. Remove from the pot and set aside then continue until all the meat is done.
- Cook garlic and onion: Add all the seared meat back in the pot together with the chopped garlic and onion. Cook for 5 minutes until the onion is softened.
- Add the other ingredients: Add the tomato paste and cook for a minute. Then add the peanut butter, ketjap manis and chili flakes, stir to combine and cook for a few minutes.
- Add the liquids: Lightly warm the chicken stock and add this to the pot, stir thoroughly. Then add the coconut milk, stir some more and bring it all to a boil.
- Simmer the stew: Once the liquid is boiling, reduce the heat to low, cover and simmer for 90 minutes.
- Season: When the stew is ready, season with salt, pepper and extra chili to taste.
How to make pork stew in the oven
When making this pork stew it’s important to use the right pot. A Dutch oven is great as it retains the heat and moisture while slowly simmering on the stove. However, a Dutch oven can also be put in the oven to simmer after the initial prep on the stove.
To make this pork peanut stew in the oven, preheat the oven to 320°F (or 160°C). And follow the above described steps until the liquid is boiling. Instead of reducing the heat on the stove, cover the pot and place it in the oven for 90 minutes.
Helpful tips for the best pork stew
- Use the right cooking pot: Use a heavy-bottomed pot, preferably made from a material that distributes the heat evenly and holds it well, such as cast iron, enamelled cast iron, or stainless steel. A good choice is this Dutch oven.
- Sear the pork: Take time to sear the pork meat cubes. Browning the meat not only creates extra flavor but the crust on the outside helps the meat to become tender after simmering.
- Don’t overcrowd the pan while browning: Work in batches when browning the meat. Adding too many pieces at once lowers the pan’s temperature, causing the meat to cook rather than sear. This reduces flavor and prevents the meat from becoming tender.
- Don’t add cold liquid: Make sure the stock is at room temperature or lightly warmed before adding it to the seared meat. Pouring cold liquid can shock the meat, making it tough instead of tender.
Storage tips
When making this pork stew recipe in advance or when having leftovers, store in an airtight container in the fridge for up to 3 to 4 days. The sauce will thicken as it sits in the fridge. So when reheating, simply add a bit of stock, water or extra coconut milk if needed.
To freeze: Divide the stew into smaller portions and store in freezer-safe bags or containers for up to 3 months. Thaw in the fridge before reheating.
What to serve with peanut pork stew
Here are some great options to serve with this pork stew with peanut sauce:
- Steamed rice: Jasmine or basmati rice works well to soak up the sauce
- Flavored rice: For extra flavor, serve with lemon rice, fragrant yellow rice or cauliflower rice with lime and cilantro.
- Greens: Vegetable greens like green beans, sautéed radish greens or Italian flat beans.
- Cold vegetable sides: Indonesian Atchar Tjampoer, tomato onion sambal, mango salad or bean sprout salad work great.
Spicy Peanut Pork Stew
Equipment
Ingredients
- 1½ pounds boneless pork shoulder cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cooking oil or butter
- 1 large yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons ketjap manis
- 2-3 tablespoons peanut butter or to taste
- 1 teaspoon chili flakes or to taste
- ½ cup chicken stock lightly warmed
- 1 cup coconut milk
Garnish (optional)
- chives, parsley or fresh cilantro
Instructions
Sear the pork meat
- Pat the pork dry with paper towel and season with salt and pepper.
- In a Dutch oven, heat the oil over medium-high heat. Work in batches, add the pork in the pan and sear on all sides until golden brown. Remove to a plate and repeat until all the meat is seared.
Make the stew
- Add all the seared pork back to the pot with the garlic and onion. Stir and cook for 5 minutes until the onion is softened.
- Add the tomato paste, stir and cook for a minute. Then add the ketjap manis, peanut butter and chili flakes, stir to combine and cook for 2 minutes.
- Pour in the warm chicken stock and add the coconut milk and stir everything together.
- Bring to a boil, then reduce the heat to low and simmer covered for 75-90 minutes or until the meat is tender.
- Season with salt, pepper and extra chili to taste. Optionally garnish with chives, parsley or fresh cilantro.
Notes
- Ketjap Manis: If you don’t have Ketjap Manis at home, use low sodium soy sauce combined with a teaspoon of brown sugar or honey.
- Chili flakes: Use fresh chili, sambal oelek or cayenne pepper as a substitute.
- Storage: Leave to cool to room temperature and store in an airtight container in the fridge for 3-4 days.
- Freeze: Leave to cool to room temperature and store in a freezer safe container in the freezer for up to 3 months.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
