Prep 30 mins
Cook 4 hrs
I was going to make satay but then saw a beautiful pork roast. So I used it to make a roast that was a real hit at home. I used a 5 quart slow cooker for this. If you use a boneless roast or a different size slow cooker, your time will differ. I am guessing the number of servings. The calorie count is off, as you get a lot of bone in that roast.
- 5 lbs bone-in pork sirloin roast
- salt and pepper
- 1 tablespoon vegetable oil
- 1⁄2 cup natural creamy peanut butter
- 4 tablespoons palm sugar or 4 tablespoons brown sugar
- 4 tablespoons nam pla
- 4 -6 large garlic cloves, roughly chopped
- 1 1⁄2 tablespoons grated fresh ginger
- 1 -2 tablespoon sambal oelek (to taste)
- 1⁄2 cup low sodium chicken broth
- scallion, green portion chopped
- chopped peanuts
- Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes.
- While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender.
- Remove pork roast and place in slow cooker. Reduce skillet to low.
- Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.
- Pour over the pork roast.
- Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.
- Remove roast to a platter, cover with foil and allow to rest about 10 minutes.
- Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).
- Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more).
I have made this recipe several times now. After the first time was such a huge success, it has been much in demand in this house. Once, even made it with a whole turkey breast. It is fantastic!! I serve with some nice tomato/cucumber salad, basmati rice w/coconut milk and a yogurt sauce. Add some good Indian bread and it is a truly wonderful meal for family and guests.
Nice flavor combination, but just a tad too sweet for me. I used Turbinado sugar, and will reduce the amount by one tablespoon next time. My scallions had turned to mush, so I garnished with the peanuts and fresh cilantro. Served with jasmine rice, and sugar snap peas. Tagged for Fall Rookie Tag Game ~ due 09/19.