Prep 15 mins
Cook 8 hrs
This is from Cooking Light magazine, the December 2002 issue. So far, this is the #1 recipe I've tried in my new crockpot! It isn't really exotic, but it is a little different from most of the crockpot recipes I've seen, and it's just very tasty. Hope you like it!
- 2 lbs pork loin, cut into four pieces
- 2 cups julienned red bell peppers
- 1⁄4 cup teriyaki sauce
- 2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1⁄4 cup creamy peanut butter
- Place everything except the peanut butter in crockpot.
- Cook on low setting for 8 hours.
- Remove pork and chop coarsely.
- Add peanut butter to crockpot, stirring to incorporate in sauce.
- Return pork to crockpot.
- Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.
We loved this recipe! I added a bit more garlic and pepper -- but no lemongrass or basil. For its taste and ease of preparation, this recipe gets 5 stars. It's one that I'd make again.
This was wonderful! I doubled the sauce ingredients so I would have enough to put over my rice. It was so easy, with ingredients I always have on hand. I served it with jasmine rice along with chopped peanuts, chopped green onions and chopped cilantro. It's a simple recipe that I wouldn't hesitate serving to guests.
Easy and tasty, although we'd have liked a bit more heat (we added two dried tien tsin peppers instead of the red pepper flakes, but I think there weren't enough seeds, so it may have been my fault).