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a recipe repository

25 April 2006

THAI PORK WITH PEANUT SAUCE (Beth Hensperger)

THAI PORK WITH PEANUT SAUCE

Yield: 4 servings

Nonstick cooking spray
1 (2-pound) boneless pork loin, trimmed of fat and cut into 4 pieces
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon dried red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter
For serving:
Cooked rice
1/2 cup chopped green onions (white part and half of dark-green stalks)
1/4 cup chopped dry-roasted peanuts
2 limes, cut into 8 to 12 wedges

Procedure:

1. Coat inside of slow cooker with nonstick spray. Place pork, bell peppers, teriyaki sauce, rice vinegar, red bell pepper flakes and garlic in cooker. Cover and cook on low setting until pork is fork tender, 8 to 9 hours.

2. Remove pork from cooker and coarsely chop. Add peanut butter to liquid in cooker; stir well to dissolve peanut butter and blend with liquid to make the sauce. Return pork to sauce and toss to coat the meat.

3. Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Pass lime wedges.