Spicy peanut pork stew and slaw

For tonight:

First, the slaw

1 bag of coleslaw (or 2 cups chopped cabbage)
1 bag of bean sprouts (about 1 cup)
2 T tamari (soy sauce)
2 T mirin (rice wine)
2 T wine vinegar
1 T honey
2 t sesame oil
1 T sesame seeds
1/2 C. scallions, sliced on the diagonal

Mix the cabbage and sprouts in a bowl. Mix the liquids together and pour over the salad. Add the sesame seeds and scallions. Mix again and let marinate in the refrigerator.

Spicy pork stew

3 lb boneless pork roast
2 cloves garlic, crushed and minced
olive oil
1/2 C. teriyaki sauce (the thin kind, not the gooey stirfry sauce)
1/4 C. rice vinegar
2 T. rice wine (mirin)
1/2 t. red pepper flakes
1/8 t. cayenne
1/2 C. chunky peanut butter
1 bunch of kale
2 poblano peppers, halved, seeded and thinly sliced

In a pressure cooker, heat 1 T oil and brown the garlic. Cut the roast in to 4-6 pieces and brown in the oil on all sides.

Mix the teriyaki, vinegar, wine and pepper flakes. Pour over the pork and add the poblano. Put on the lid and cook according to your pressure cooker. For me, about 30 minutes of high pressure, then let sit to depressurize.

Wash and cut the kale into thin ribbons.

Remove the pork to a cutting board. Stir peanut butter into the pan. I stir in a big spoonful and taste, then add another if necessary. Rough chop the pork and return to the pan. Stir and simmer for 1-2 minutes.

Add the kale to the pan and cover (not pressure) for 1 minute. I pile it up to the lid, cover it to wilt a little then stir and cover and stir and cover until it is softened up. Maybe 5 minutes. Use teriyaki or soy sauce if the stew is too thick.

Serve the slaw and the stew side by side in large soup bowls, to eat together.

Verdict: A-, the kale dilutes the sauce flavor so I added a little soy sauce and pepper sauce at the end.
Credits:This is based on a slow-cooker recipe for Thai-style pork stew in Cooking Light that was on the home page last month. Registration required.
Leftovers? This is great on a bun the next day. Before storing the slaw, drain the dressing off so it doesn't get too soggy.

Notes This one is still under experimentation. I like the addition of the kale, since otherwise it is a meat dish. The original was served with rice, but I don't bother with that anymore.