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Crockpot Thai Pork Stew
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 pounds | boned pork loin, cut into 4 pieces |
| 2 cups (1 x 1/4-inch) | julienne-cut red bell pepper |
| 1/4 cup | teriyaki sauce |
| 2 tablespoons | rice or white wine vinegar |
| 1 teaspoon | crushed red pepper |
| 2 | garlic cloves, minced |
| 1/4 cup | creamy peanut butter |
| * Remaining ingredients: | |
| 6 cups | hot cooked basmati rice |
| 1/2 cup | chopped green onions |
| 2 tablespoons | chopped dry-roasted peanuts |
| 8 | lime wedges |
Preparation
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
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