35. Slow Cooked Thai Pork Stew

The flavor of slow-cooked pork melds with the Asian tastes of lime, peanut butter and teriyaki in this intriguing and delicious dish. Be sure to freeze the leftovers in individual containers for quick workday lunches.


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

Make-Ahead Preparation:

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.

Last Minute-Preparation:

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.

1 comment:

  1. I tried this last night and found that there was not much liquid and it almost burned after 6 hours. I had a really lean piece of pork and ended up adding chicken broth to get some liquid for the "stew" part. Ever have this problem or any ideas how to avoid it drying out? I will also admit I have a large crock pot, so a lot of surface area to cook. I think that could be a problem too. It was very tasty in the end!