Slow-Cooked Thai Pork Stew


2 pounds boned pork loin, cut into 4 pieces
2 cups julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tbs rice wine vinegar
1 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tbs chopped, dry-roasted peanuts
8 lime wedges

Trim fat from pork and discard. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8 hours.

Cook rice. While it is cooking, remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well to combine. Stir in pork.

Serve stew on top of rice in individual serving bowls. Top each serving with onions and peanuts. Garnish with lime wedges.

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