Pulled-Pork Thai Stew




So one of my friends at work discovered that we had a blog the other day and actually seemed pretty excited about it. He agreed to lend me a slow cooker cookbook he got for Christmas as long as I gave him a shout-out on the blog. So thank you Chris Johnson! :) HT had a buy-one-get-one sale on pork tenderloin recently, so we racked up. I was flipping through Chris's cookbook and found a recipe that called for tenderloin. It is an absolutely perfect recipe. It's super easy & would be a great meal for when you need to feed a crowd. And best of all, it's modified from Cooking Light, so it's healthy! We will definitely be making this one again - we both agreed it's one of the top 10 recipes we've ever made. One thing that I'm super slow at though is trimming the fat from the pork. It took me 30 minutes to do the prep work because of it when it should've taken probably 15. Michael usually does that part, but I think I'm getting better. :) Another thing I was wondering about is why you have to cook it on high for 1 hour, then on low for 6 hours. I made this on a weekend, but next time I might try cooking it only on low for 8 hours if it's a work-day. Serve over basmati rice. Feeds 6-8. Enjoy!

Ingredients

  • 2 pounds boned pork loin, cut into 4 pieces
  • 1 (1 x 1/4-inch) julienne-cut red bell pepper
  • 1/4 cup teriyaki sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup natural creamy peanut butter
  • 1/2 cup chopped green onions
  • 2 tablespoons dry-roasted peanuts
  • 8 lime wedges

Directions

  1. To prepare stew, trim fat from pork. Place pork, bell pepper, teriyaki, rice vinegar, crushed red pepper and garlic in a crock-pot. Cover with lid, and cook on high for 1 hour, reduce heat and cook on low for 6 hours.
  2. Remove pork from crock-pot, and coarsely pull (using a fork). Add peanut butter to liquid in crock-pot; stir well. Stir in pork.
  3. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

13 comments:

Chef E said...

Oh my gosh, your food porn gets more addicting as you post! This looks great...

Sharon said...

As usual, I love the photos! I agree - trimming the fat from pork seems easy but always takes me way too long. Great recipe!

Conor @ HoldtheBeef said...

Pulled pork is one of life's true pleasures. I like the Asian twist in this recipe :)

♥peachkins♥ said...

Mouthwatering shot!

grace said...

top 10, eh? that's high praise! it shouldn't surprise me though--there's pig involved. and peanut butter. i'm sold.
speaking of business transactions, i hope you score a lot of swag in offering to give shout-outs on your blog! :)

. said...

Pulled pork THAI stew!? Yes!! I love it! Can't wait to try it. Absolutely love everything involved here. We always stock up on tenderloins when they're on sale and freeze them separately!

Ana said...

Ohhhh!!! que plato más rico!!! me gusta mucho...

Un saludo!!!

A Year on the Grill said...

I cook a lot of pork, and (as far as I know), it is better to cook pork slow throughout, but ESPECIALLY early on. Cooking slow relaxes the muscle in a lean piece of meat (like pork tenderloin), and will make for a more tender finished product.

I agree, cook low and slow throughout

Juliana said...

Oh! This Thai dish sure look so yummie, like the peanut butter and the roasted ones :-) Nice pictures!

Ivy said...

The recipe sounds delicious and easy to make, although you'll have to wake up at the crack of dawn to have this ready for lunch :)

Gloria said...

I love Thai and this look georgeous and yummy!! gloria

biz319 said...

That dish sounds amazing! Thanks for sharing!

Marisa said...

Love slowcooker recipes. Very convenient especially for winter. This recipe looks like a keeper! (Great photography btw)

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