Monday, December 14, 2009

Thai Pork with Peanut Sauce

Sometimes slow is fast.  That's the case with this wonderful invention: the slow-cooker.  It takes a little effort on the front end, and then you get to enjoy the fantastic aromas in your home through out the day and the glory of an effortless evening meal.  Yes, I'm excited.

Here's a phenomenally good slow cooker recipe to try.  I got it from a cookbook entitled "Not Your Mother's Slow Cooker Cookbook."  It's excellent!  

Thai Pork with Peanut Sauce

Serves 4

 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)

 For serving:

½ c. chopped green onions

¼ c. chopped dry roasted peanuts

2 limes, cut to make wedges

  1. 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. 

  1. 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.

  1. 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.

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