Thai Pork with Peanut Sauce
One 2-pound boneless pork loin, trimmed of fat and cut into 2 or 4 pieces
2 large red bell peppers, seeded and cut into strips
1/3 c. teriyaki sauce (or make your own with Bragg’s Liquid Aminos and honey)
2 TBSP. rice vinegar
1 tsp. red pepper flakes
2 cloves garlic, minced
¼ c. creamy peanut butter (chunky works too)
½ c. chopped green onions
¼ c. chopped dry roasted peanuts
2 limes, cut to make wedges
- Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes, and garlic in the slow cooker. Cover and cook on LOW until the pork is fork-tender, 8 to 9 hours.
- Remove the pork from the slow cooker and coarsely chop or shred the meat. Add the peanut butter to the liquid in the cooker; stir well to dissolve the peanut butter and blend with the liquid to make the sauce. Return the pork to the sauce and toss to coat the meat evenly.
- Serve in shallow bowls over rice or rice noodles, and sprinkle each serving with some of the green onions and peanuts. Pass the lime wedges.