Thai-Style Pork Stew

By RobinPD

Pork is probably ready earlier than the 8 hours listed. Double the sauce as many reviewers suggest. Use crunchy peanut butter and you can eliminate the peanuts at the end. Put peppers in later so they won't be so mushy.

Ingredients

• 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
• 6 cups hot cooked basmati rice
• 1/2 cup diagonally cut green onions
• 2 tablespoons chopped dry-roasted peanuts
• 8 lime wedges

Preparation

Step 1

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.